Today I want to talk about rice noodles for a moment. They are your best friend on nights that it’s too hot (or it’s just too hard, we’ve all been there) to turn on the stove since all it takes to prepare them is a simple 15 minute soak in cold water. That’s it. Now you may have heard that you can boil them (which you can) but according to a recent Thai cooking class I attended, rice noodles should actually never be boiled because it ruins the integrity of the noodle and creates a gummy texture. So soaking it is!
Now onto today’s salad recipe. All we are going to do is make a quick dressing with some classic Vietnamese flavors – lime juice, fish sauce (or soy), brown sugar, rice vinegar, garlic, and chilis – and then combine that with the noodles, crispy veggies, and some chopped peanuts. It couldn’t be easier. Feeling especially pressed for time? Pick up all the veggies at the salad bar and then you don’t even have to chop anything. That means the only prep is soaking the noodles and making the dressing.
This salad keeps well for 3-4 days in the fridge and is great with any protein – chicken, tofu, shrimp, steak, or some drained chickpeas.
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