These noodles are perfect for a light dinner with some grilled shrimp or maybe chicken. I usually make a double batch so I have leftovers on hand for a quick, delicious lunch. Serve cold or at room temperature.
thai noodle salad
12 oz brown rice noodles, cooked, drained and cooled
for the dressing: juice of 2 medium limes ½ c olive oil 3 cloves of garlic, smashed 1 T tamarind concentrate 1 T roasted sesame oil 1 T fish sauce 1 T dark brown sugar 2 bird chilies, seeded and cut into rounds
for the salad: 2 medium carrots, peeled and grated 1 cucumber, seeded, cut lengthwise into half-rounds ¼ c Thai basil, chopped ¼ c cilantro, chopped 1/3 c dry roasted peanuts, finely chopped salt to taste
Put all of the ingredients for the dressing in a blender and whiz until smooth.
Pour the dressing over the noodles, toss in the vegetables, herbs and garnish with the peanuts. Adjust for salt or maybe an extra squeeze of lime.