Vietnamese Rice Noodle Salad - Slender Kitchen

Vietnamese Rice Noodle Salad

Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content


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.

Prep Time

Vietnamese Rice Noodle Salad

Prep Time: 
Cook Time: 
Total Time: 


  • 1 cup carrots, shredded
  • 1 cup cucumber, julienne or slice thin
  • 1 U red pepper, julienne or slice thin
  • 1/2 U red onion, slice thin
  • 1/4 cup cilantro, chopped
  • 1/4 cup basil (or Thai basil), chopped
  • 4 tbsp. lime juice
  • 2 tbsp. soy sauce (or mixture of soy and fish sauce)
  • 2 tbsp. brown sugar (or honey)
  • 2 tbsp. rice vinegar
  • 1 U garlic clove, minced
  • 1 U Thai red chili pepper (or 1 serrano pepper, seeded and minced)
  • 1/4 cup peanuts, chopped

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 183
Calories from Fat 30
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 368mg
Total Carbohydrate 34g
Dietary Fiber 2g
Sugars 8g
Protein 4g


  1. Cover the rice noodles in cold water and soak for 10-15 minutes until tender OR prepare according to package directions.
  2. Meanwhile prepare the vegetables and make the dressing by combining the lime juice, fish/soy sauce, brown sugar, rice vinegar, garlic, and chili pepper.
  3. When the rice noodles are ready, drain them well, removing any excess water.
  4. Toss together the noodles with the vegetable and dressing. Top with peanuts.
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Vietnamese Rice Noodle Salad
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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