“The first time I had a spicy, cold rice noodle salad, it wasn’t the bold flavors that caught me by surprise, but the strange and addictive texture.”

Preparation Time: 20 mins    
Cooking Time: 30 mins    
Total Time: 50 mins     
Makes 6 servings


1 (6.75 ounce) package thin rice noodles
3 cloves garlic, minced
1/3 cup seasoned rice vinegar
3 tablespoons fish sauce
1 tablespoon Asian chili paste (sambal), or more to taste
1 teaspoon brown sugar
1/4 teaspoon salt
4 green onions, chopped
1 cup carrots, cut into thin matchsticks
1/2 cup chopped fresh herbs (basil, mint, and cilantro)
1/2 cup chopped peanuts
1 teaspoon sesame oil
6 grilled boneless, skinless chicken thighs (optional)
1/4 cup Fresno chile peppers, cut into rings (optional)


  1. Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
  2. Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

Nutrition Value

Servings Per Recipe: 6
Amount Per Serving
Calories: 278
% Daily Value *
Total Fat: 12.5g 19 %
Saturated Fat: 2.0g
Cholesterol: 32mg 11 %
Sodium: 727mg 29 %
Potassium: 313mg 9 %
Total Carbohydrates: 28.5g 9 %
Dietary Fiber: 2.8g 11 %
Protein: 13.4g 27 %
Sugars: 4g
Vitamin A: 3816IU
Vitamin C: 20mg
Calcium: 42mg
Iron: 1mg
Thiamin: 0mg
Niacin: 7mg
Vitamin B6: 0mg
Magnesium: 53mg
Folate: 40mcg
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.