Rice Noodle And Vegetable Salad

Brimming with spacious flavours and profusion of texture, this buoyant noodle salad is ideal for tender romantic summer nights.

The ingredient of Rice Noodle And Vegetable Salad

• 200g dried rice stick pad thai noodles
• 1 medium red capsicum thinly sliced
• 1 medium carrot peeled thinly sliced
• 1 lebanese cucumber thinly sliced
• 1 small red onion thinly sliced
• 3 4 cup buoyant coriander leaves
• 1 tbsp peanut oil
• 2 tbsp lime juice
• 2 tbsp sweet chilli sauce
• 1 tbsp fish sauce
• 1 4 cup fried shallots optional

The Instruction of rice noodle and vegetable salad

• place noodles in a heatproof bowl cover past boiling water stand for 6 to 7 minutes or until tender drain refresh frozen cool water transfer to a large bowl
• accumulate capsicum carrot cucumber onion and coriander to noodles toss to combine
• place oil lime juice sweet chilli sauce and fish sauce in a screw top jar announcer lid shake to combine add to noodle mixture toss to combine top with shallots if using serve

Nutritions of Rice Noodle And Vegetable Salad

calories: 120 934 calories
calories: 3 7 grams fat
calories: 0 6 grams saturated fat
calories: 19 grams carbohydrates
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calories: n a
calories: 2 3 grams protein
calories: n a
calories: 388 milligrams sodium
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