Rice Noodles with Herbs, Radishes, Snap Peas and Creamy Nuoc  Cham

By Alexandra Stafford
June 7, 2017
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Author Notes: Rice noodle salad recipe adapted from a recent Bon Appetit article. I've been topping it with Sarah Jampel's crispy sesame tofu, but so many proteins could work in place of the tofu. Grilled shrimp, I think, would be particularly good. I also think it's nice without any protein at all. Alexandra Stafford

Serves: 4

  • 6 to 8 ounces dried rice noodles
  • 6 tablespoons unsweetened, well-stirred coconut milk
  • 3 tablespoons fresh lime juice plus more to taste
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 1/4 cup grapeseed or olive oil
  • pinch sea salt
  • 6 radishes thinly sliced
  • 1 cup snap peas, membrane removed, thinly sliced on the bias
  • 1 cup finely chopped cilantro
  • 6 scallions thinly sliced
  • 1 jalapeño, thinly sliced, seeds and all if you like heat, seeded if you are sensitive
  • 1 head Romaine, thinly sliced
  • protein of choice, optional: crispy tofu, grilled shrimp, chicken or beef, chopped nuts, see notes above
  1. Bring a large pot of water to a boil. Add a big pinch of salt. Cook rice noodles according to package instructions, about 6 to 8 minutes. Taste before draining. Drain and rinse under cold water.
  2. Stir together the coconut milk, lime juice, fish sauce and brown sugar. Drizzle in the olive oil while whisking to emulsify. Taste. Adjust as needed: add a pinch of salt if it tastes flat; if it tastes too tart, add a pinch more sugar; if it needs more bite, add more lime — I have been adding a pinch of salt and a squeeze more lime.
  3. Place drained rice noodles in a large bowl. Add radishes, snap peas, cilantro, scallions, and jalapeño. Toss with the dressing to coat. Add the Romaine and toss again. Add protein of choice if using.

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