Rice Noodle Salad with Veggies and Peanuts

This Rice Noodle Salad with Veggies and Peanuts is a fresh, colorful, and flavorful meal loaded with crisp vegetables, fragrant herbs, crunchy peanuts, and a bright Vietnamese-style vinaigrette. It's quick enough for a busy weeknight, easy to make ahead, and can be topped with grilled chicken or your favorite protein for a satisfying meal.

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Rice Noodle Salad with Veggies and Peanuts

Why You'll Love This Rice Noodle Salad with Veggies and Peanuts Recipe

• Comes together quickly with just 20 minutes of prep and 5 minutes of cooking.

• Packed with crisp, colorful vegetables for a fresh and satisfying meal.

• Bright Vietnamese-inspired flavors from lime, ginger, rice vinegar, and fish sauce.

• Perfect for busy weeknights when you want something light but filling.

• Can be prepared ahead and refrigerated for an easy grab-and-go lunch or dinner.

• Naturally colorful and fresh-looking, making it great for entertaining and gatherings.

• Easy to turn into a complete meal by adding grilled chicken, shrimp, tofu, or another favorite protein.

• Crunchy peanuts add texture and satisfying flavor to every bite.

• A great way to use up extra vegetables in the refrigerator.

Cooking Tips & Tricks

• Don't overcook the rice noodles; soaking them just until tender keeps them springy rather than mushy.

• Rinse the noodles thoroughly with cold water after soaking to stop the cooking process and cool them quickly.

• Drain the noodles very well before assembling the salad so excess water doesn't dilute the vinaigrette.

• Cut the vegetables into thin, similarly sized pieces so every bite has a balanced mix of textures and flavors.

• Add the dressing gradually and toss gently; you can always add more, but too much dressing can make the noodles soggy.

Rice Noodle Salad with Veggies and Peanuts Recipe

Prep: 20 mins. | Cook: 5 mins. | Serves: 4–6

Ingredients:

Noodle Salad

• 8 oz. thin rice vermicelli noodles

• 1 c. shredded carrots, cut into matchsticks

• 1 c. English cucumber, thinly sliced

• 1 c. shredded red cabbage

• ½ red bell pepper, thinly sliced into matchsticks

• ½ c. fresh mint leaves, chopped

• ¼ c. Thai basil, torn

• ½ cup roasted peanuts, roughly chopped

Vietnamese-Style Vinaigrette

• ¼ cup fresh lime juice

• 3 T. fish sauce

• ¼ c. hot water

• 3 T. brown sugar

• 2 T. ginger, minced

• 3 T. rice wine vinegar

• 1 T. vegetable or canola oil

• ½ tsp. red pepper flakes, optional

Let's Get Started

1. Prepare the noodles: Bring a medium pot of water to a boil and remove from heat. Add rice noodles and soak for 6-8 minutes. Drain and rinse under cold water until completely cool. Drain well and transfer to a bowl.

2. Make the vinaigrette: In a small bowl, whisk together lime juice, fish sauce, water, sugar, rice vinegar, oil, garlic, and red pepper flakes until the sugar dissolves. Taste and adjust seasonings as needed.

3. Build the salad: Place noodles in four large bowls. Add carrots, cucumber, cabbage, bell pepper, mint, and basil.

4. Pour about ¾ of the dressing over the salad and gently toss until everything is coated. Top with grilled chicken and chopped peanuts, then drizzle with the remaining dressing.

5. Serve and enjoy!