Burmese-Style Tamarind and Peanut Noodle Salad
A tangy and nutty Burmese noodle salad tossed with tamarind dressing and crunchy peanuts for a refreshing dish. This asian-inspired salads (vegetarian) ready in about 15 minutes pairs ounces rice vermicelli noodles, tablespoons 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Burmese-Style Tamarind and Peanut Noodle Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Burmese-Style Tamarind and Peanut Noodle Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons tamarind paste from drying out.
Can I substitute ingredients in Burmese-Style Tamarind and Peanut Noodle Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Burmese-Style Tamarind and Peanut Noodle Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Burmese-Style Tamarind and Peanut Noodle Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
