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Thai Noodle Salad
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Description
A delicious side that goes great with Thai-Style Grilled Chicken.
Ingredients
- 6 ounces, weight Rice Vermicelli
- 3 cloves Garlic, Finely Chopped
- 1 Tablespoon Vegetable Oil
- 1 whole Cucumber, Peeled And Seeded, Cut In Julienne
- ¼ cups Cilantro, Chopped
- ¼ cups Mint, Chopped
- ¼ cups Basil, Chopped
- 3 whole Scallions, Sliced Thinly
- 1 whole Small Red Bell Pepper, Roasted, Peeled, And Diced
Preparation
Pour boiling water over the rice noodles and allow to stand for 5 – 7 minutes, or until tender, then drain. Do not allow to get too soft.
Fry the garlic in the oil until fragrant but not brown. Toss with the noodles.
Add remaining vegetables and toss well.
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mebejamiet on 9.13.2010
Make this dish your own! I don’t like bell peppers, so we left them out.