Crisped Rice Noodle Salad with Tamarind-Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Burmese-inspired salad featuring crisped rice noodles tossed in a tangy tamarind and lime dressing with fresh herbs and peanuts. This asian-inspired salads (vegan) ready in about 25 minutes pairs thin rice noodles, vegetable oil, shredded carrot 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 280 calories and feeds 3, 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 Cook: 10 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a wok or deep skillet over medium-high heat and add 1/4 cup vegetable oil. Once hot, add 100 grams thin rice noodles in batches and fry for 1-2 minutes until golden and crisp; transfer to paper towels to drain.
  2. Step 2: In a large bowl, whisk together 1 tablespoon tamarind paste, 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 teaspoon brown sugar, and 1/4 teaspoon red chili flakes until the sugar dissolves and dressing is smooth.
  3. Step 3: Add 1/2 cup shredded carrot, 1/2 medium julienned cucumber, 1/4 cup chopped fresh mint leaves, and 1/4 cup chopped fresh cilantro leaves to the bowl; toss gently to combine.
  4. Step 4: Add the crisped rice noodles and 1/3 cup chopped roasted peanuts to the salad; toss lightly to keep noodles crisp but combined with dressing and veggies.
  5. Step 5: Serve immediately as a refreshing side or light main dish with extra lime wedges if desired.

Frequently asked questions

How long does Crisped Rice Noodle Salad with Tamarind-Lime Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 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 Crisped Rice Noodle Salad with Tamarind-Lime Dressing?

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 thin rice noodles from drying out.

Can I substitute ingredients in Crisped Rice Noodle Salad with Tamarind-Lime Dressing?

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 Crisped Rice Noodle Salad with Tamarind-Lime Dressing for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Crisped Rice Noodle Salad with Tamarind-Lime Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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