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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
- 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
- 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.
- 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.
- 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.