Cold Thai Noodle Salad

Maybe in another life, I’ll be half-Thai. But for now, I’ll just make Thai food more than I make the Korean food that I was fed for the past 24 years of life. Easy + refreshing + full of vegetables + gluten free = ideal recipe when you’ve been noshing on nothing but processed food and rosé.

Cold Thai Noodle Salad 
Ingredients

1 package thin rice noodles
1/4 cup lime juice
1/4 cup cilantro, chopped
2 tsp. garlic, minced
2 tsp. cracked red pepper
2 tsp. fish sauce
1/4 cup sugar
1/4 cup rice vinegar
1 medium cucumber, seeded and thinly sliced
1/4 cup cilantro, sliced
1/2 cup tomato, diced
1/2 cup red onion, sliced

1. Boil noodles for 5 minutes on high heat, with unsalted water. Rinse with cold water to halt cooking and cool down the noodles.

2. To make the vinaigrette, combine the rice wine vinegar, pepper, fish sauce, lime juice, sugar, and garlic in bowl and stir well.

3. Slice the veggies and herbs and let rest while your noodles are cooling for roughly 10 minutes. Once the noodles have cooled, toss gently with the vinaigrette and vegetables. Enjoy!

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