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Recipe Corner: Thai Noodle Salad Bowl

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This delicious, heart-healthy recipe was recently featured at the 2019 Thrive NC Festival. Give it a try, and let us know what you think!

Thai Noodle Salad

Serves 6

Rice Noodle Salad


  • 5 oz rice noodles (vermicelli or flat noodles)
  • 1/2 cup julienne cucumbers
  • 1/4 cup julienne carrots
  • 1/4 cup julienne red bell peppers
  • 1/4 cup julienne jicima
  • 1/2 cup chopped arugula or watercress
  • 1/4 cup trimmed daikon radish sprouts
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup roasted pumpkin or sunflower seeds (peanuts optional)


  1. Place rice noodles in a large bowl.
  2. Pour boiling water over them, and let them soak for 3-5 minutes
  3. Drain and cool with cold water.

Lime Vinaigrette Dressing

  • 1 tbsp pureed lemon grass
  • 1/4 cup fresh squeezed lime juice
  • 1 tbsp minced ginger
  • 1 tsp minced garlic
  • 1 tbsp minced Thai Bird chili
  • 3 tbsp palm sugar
  • 3/4 cup vegetable oil


  1. In a blender or mixing bowl, place lemon grass, lime juice, ginger, garlic, Thai chili and palm sugar.
  2. Mix well, then drizzle in oil to emulsify.


  1. Place all ingredients into a large mixing bowl and toss well.
  2. Serve in individual bowls with chopsticks.