Cold Thai Noodle Salad

Cold Thai Noodle Salad

This delicious recipe for Cold Thai Noodle Salad pairs perfectly with Infinite Wisdom 2023 Viognier.

Servings

2

Prep

10m

Cook

10m

Ingredients

  • 1/4 Cup Thai Kitchen® Gluten Free Sweet Red Chili Dipping Sauce, 6.57 fl oz

  • 2 Tablespoon Lime juice

  • 1 Tablespoon Brown sugar

  • 1 Tablespoon Sesame oil

  • 2 Teaspoon Soy sauce

  • 1 Teaspoon Toasted sesame seeds

  • 1/2 Box (about 7 ounces) Thai Kitchen® Gluten Free Stir Fry Rice Noodles, 14 oz

  • 1 Cup Bean sprouts

  • 1/2 Cup Julienne-cut red bell pepper

  • 1/2 Cup Julienne-cut snow peas

  • 2 Tablespoon Chopped fresh cilantro

  • 2 Tablespoon Coarsely chopped peanuts

Directions

1. For the Dressing, mix all ingredients in medium bowl. Set aside.

2. Bring a large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 5 to 7 minutes or until noodles are tender but firm. Rinse under cold water; drain well.

3. Toss noodles with 1/4 cup of the dressing. Place on serving platter. Top with bean sprouts, bell pepper and snow peas. Drizzle with remaining dressing. Garnish with cilantro and peanuts.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

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