Name: COLD SUMMER FRESH THAI RICE NOODLE SALAD WITH ASPARAGUS TIPS, SUGAR PEAS, SNAP PEAS, EDAMAME AND SPICY LIME VINAIGRETTE
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 package of Kosa Rice Vermicelli 3 mm; 50 g asparagus tips; 50 g sugar peas, ends trimmed; 50 g snap peas, ends trimmed; 50 g edamame, shelled; 1 spring mint, leaves removed and julienne; 1 bunch cilantro, rough chop; 1 tsp sesame oil; 2 tbsp Spicy Lime Vinaigrette; Ice cubes; 100 g sugar; 1/4 cup hot water; 1 tbsp vegan fish sauce; 2 garlic cloves, smashed; 2-3 birds eye chili, diced and seeds removed; 1/2 lime, juiced

COLD SUMMER FRESH THAI RICE NOODLE SALAD WITH ASPARAGUS TIPS, SUGAR PEAS, SNAP PEAS, EDAMAME AND SPICY LIME VINAIGRETTE

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5 from 47 reviews

Beat the heat with this refreshing Cold Summer Fresh Thai Rice Noodle Salad with Asparagus Tips, Sugar Peas, Snap Peas, Edamame and Spicy Lime Vinaigrette. Thai Rice Noodles are easy to cook and the recipe is infinitely riffable.

Author: Nancy
Prep Time: 20
Cook Time: 5
Total Time: 25 minutes
Yield: 4 persons 1x
Category: Salads
Method: Boil, Raw
Cuisine: Thai
Diet: Vegan

Ingredients

Scale

Salad:

1 package of Kosa Rice Vermicelli 3 mm
50 g asparagus tips
50 g sugar peas, ends trimmed
50 g snap peas, ends trimmed
50 g edamame, shelled
1 spring mint, leaves removed and julienne
1 bunch cilantro, rough chop
1 tsp sesame oil
2 tbsp Spicy Lime Vinaigrette
Ice cubes

Spicy Lime Vinaigrette:

100 g sugar
1/4 cup hot water
1 tbsp vegan fish sauce
2 garlic cloves, smashed
2-3 birds eye chili, diced and seeds removed
1/2 lime, juiced

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Instructions

Soak rice vermicelli for 8 minutes to resuscitate.
While rice vermicelli is soaking, prepare Spicy Lime Vinaigrette.

Spicy Lime Vinaigrette

Mix sugar with hot water and mix well until dissolved.
Add in vegan fish sauce, garlic, birds eye chili and half lime juice.
Mix well and taste. Adjust heat level as desired. Set aside.

**Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

The Salad:

Boil water in a medium pot over high heat.
Add resuscitated rice vermicelli to boiling hot water and cook for 30 seconds to 1 minute. Do not overcook.
Remove from heat, run under cold water and/or drain water and toss in ice cubes to stop the cooking.
Drizzle sesame oil to help the noodles from sticking to each other.
Boil another pot of water, and quick blanch asparagus tips, sugar peas, snap peas, and edamame for 30 seconds or until bright green.
Add in asparagus tips, sugar peas, snap peas, edamame, mint leaves, cilantro and Spicy Lime Vinaigrette to rice vermicelli and gentle fold.
Divide and plate.
Serves 2.
Enjoy!