Thai Noodle Salad Recipe
Author: The Edgy Veg
Recipe type: Salad
Cuisine: Thai
- 1 cup vermicelli noodles, broken in half
- 2 carrots, sliced into ribbons with a vegetable peeler
- 1 English cucumber, thinly sliced and halved
- ¼ cup fresh basil, torn into small pieces
- 2 green onions, thinly sliced
- 1 tbsp coconut oil
- Pinch Himalayan rock salt
- Garnish: Bean sprouts, chopped cashews, fresh mint leaves, red-pepper flakes (optional)
- In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a large bowl.
- Top noodles with carrots, cucumber, and basil. Drizzle with Spicy Thai Dressing, and sprinkle with garnishes, if desired.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2013/10/20/thai-noodle-salad-recipe/
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