Thai Noodle Salad.

After attending a lake birthday party this last week I had a pretty intense craving for Thai Noodle Salad since the birthday girl had made a batch for her party but I didn’t get to try it. My typical experimental brain hit the web Monday morning to find a simple recipe that I could quickly whip up and voila, I found one that I happened to have (most) all of the ingredients!

We tested it out last night after a longish run (4 miles) in the heat. I would definitely tweak a few things next time just to experiment with taste but overall I would say it’s a keeper. Also noted, we served it hot but traditionally after mixing all the ingredients you would chill it in the fridge and eat cold.

Ingredients:

  • Rice Noodles
  • Sauce:
    • Soy Sauce
    • Sesame Oil
    • Honey
  • Seasonings (I used Garlic Sea Salt, Terriakyi Ginger mix, and Crushed Red Peppers)
  • Vegetables (I used a mixed bag I had in the freezer)
    • Broccoli
    • Carrots
    • Mini Corns
    • Snap Peas
    • Onions
  • Optional Meat Topping (I had some Trader Joe’s Potstickers on hand that we through on top but shredded chicken or pork would also be delicious!)

Directions: 

  • Soak rice noodles in a pot or bowl for ~30 minutes. We placed our noodles right in the pot we would boil them in and went for a run. 
  • Boil noodles on high for about 5-7 minutes.
  • Sauté veggies in a pan with olive oil until crispy.
  • Mix sauce in a small bowl. I used about a 1/4 tbsp of seasme oil, 1/2 cup of soy sauce, and 1/2 tbsp of honey but this will depend on the amount of noodles you are cooking. 
  • Drain noodles, return to pan, add sauce mixture, and cook on low so sauce absorbs into the noodles.
  • Add veggies to the noodles. Continue to cook for about ~5 minutes or while cooking meat.
  • Cook optional meat.
  • Hot: Serve in a large bowl with a cold drink! 
  • Cold: Place mixture in a large bowl, set in the fridge for a few hours, then enjoy!