Burmese Coconut Noodle Salad with Lime and Peanuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing cold noodle salad tossed in a creamy coconut dressing with lime juice and crunchy peanuts for texture. This Asian-inspired salad recipe, ready in about 15 minutes, pairs rice vermicelli noodles, coconut milk, lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 6 oz rice vermicelli noodles in hot water for 5-7 minutes until tender but firm, then drain and rinse with cold water to stop cooking.
  2. Step 2: In a bowl, whisk together 1/2 cup coconut milk, 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 minced garlic cloves, and 1/2 tsp red chili flakes until the sugar dissolves and the dressing is smooth.
  3. Step 3: In a large mixing bowl, combine the drained noodles with 1 medium julienned carrot, 1 medium thinly sliced cucumber, and the coconut-lime dressing; toss gently to coat everything evenly.
  4. Step 4: Sprinkle 1/4 cup chopped roasted peanuts, 1/4 cup chopped fresh cilantro leaves, and 2 thinly sliced green onions over the salad just before serving for a fresh crunch and bright flavor.

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