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

June  7, 2017
2 Ratings
Photo by Alexandra Stafford
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Ken Woytisek
    Ken Woytisek
  • Jocelyn Grayson
    Jocelyn Grayson
  • Alexandra Stafford
    Alexandra Stafford
  • tina
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

8 Reviews

Ken W. July 16, 2017
Had this for dinner last night. Perfect for a hot summer day (it's 106f here.)
Alexandra S. July 16, 2017
So great to hear this, Ken!
Jocelyn G. June 13, 2017
Quick question-both white and green parts of the scallions? Thx.
Alexandra S. June 13, 2017
Jocelyn G. June 13, 2017
tina June 13, 2017
That's funny, I've been putting nuoc cham on everything this past week, something i've never done before. I'm gonna try this but with shirataki noodles (staying away from carbs).
Alexandra S. June 13, 2017
isn't it the best?
what are shirataki noodles? I'm intrigued!
tina June 14, 2017
They're carb-free noodles made from a root. Its kind of jelly like. I read a bunch of bad stuff about them online because it supposedly has an off-putting smell but it didn't bother me at all, just rinsed very well and it was fine. I also think it's important how you use them. Shirataki fettucine, i dont think so. But i used it recently for a chicken pho and it was pretty good. Not rice noodles but pretty damn good for being carb-free. And i've been thinking of doing a vermicelli dish with them but just got this in my inbox so i'll try this one instead. :)