Burmese-Style Tamarind and Peanut Noodle Salad

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 developed and reviewed.

A tangy and nutty Burmese noodle salad tossed with tamarind dressing and crunchy peanuts for a refreshing dish. This Asian-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs rice vermicelli noodles, tamarind paste, hot water 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 400 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 400 cal/serving

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Ingredients

6 ounces rice vermicelli noodles
2 tablespoons tamarind paste
1/4 cup hot water
3 tablespoons peanut butter
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 cloves, minced garlic
3 stalks, thinly sliced green onions
1/2 cup, chopped roasted peanuts
1/4 cup, chopped fresh cilantro
1 medium, julienned carrot
1 small, thinly sliced cucumber

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Instructions

Step 1: Soak 6 ounces rice vermicelli noodles in warm water for 8 minutes until softened, then drain and rinse with cold water to stop cooking.
Step 2: In a small bowl, whisk together 2 tablespoons tamarind paste with 1/4 cup hot water until smooth, then add 3 tablespoons peanut butter, 2 tablespoons soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon brown sugar, and 2 minced garlic cloves, stirring until well combined and creamy.
Step 3: In a large mixing bowl, combine the softened noodles with 3 thinly sliced green onions, 1/4 cup chopped fresh cilantro, 1 medium julienned carrot, and 1 small thinly sliced cucumber.
Step 4: Pour the tamarind peanut dressing over the noodle mixture and toss gently to coat evenly.
Step 5: Sprinkle 1/2 cup chopped roasted peanuts on top for crunch and serve chilled or at room temperature.