Cold Rice Noodle Salad with Spicy Lime Vinaigrette

Crunchy veggies, aromatic fresh herbs, and savoury rice noodles are just right in this cold noodle salad. Perfect for slurping up on a hot summer day, when turning on your oven is out of the question.

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Makes: 6 servings
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All You Need

  • Spicy Lime Vinaigrette:
  • 1/4 cup (125 mL) fresh lime juice
  • 1/4 cup (125 mL) rice vinegar
  • 1/4 cup (125 mL) sugar
  • 1 tbsp (15 mL) Thai Kitchen® Premium Fish Sauce
  • 2 tsp (10 mL) minced garlic
  • 1/2 tsp (2 mL) Club House Crushed Red Pepper Flakes
  • 1/2 tsp (2 mL) salt
  • 1 pkg (198 g) Thai Kitchen® Stir-Fry Rice Noodles
  • 1 medium cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup (250 mL) shredded carrots
  • 1/4 cup (50 mL) chopped fresh Thai basil
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 1/2 cup (125 mL) thin red onion slices


  1. For the Vinaigrette: In medium bowl, combine all ingredients. Set aside.

  2. Prepare noodles according to package directions. Rinse under cold water; drain well. Place noodles in large bowl. Add remaining ingredients and Vinaigrette; toss gently. Cover.

  3. Refrigerate at least 1 hour to blend flavours.

  4. Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavour. It can be found in most Asian markets. If unavailable, substitute Italian basil.


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