Spicy Thai Noodle Salad


  • 8 ounces rice noodles
  • 1 tablespoon canola oil
  • 1 pound ground pork or turkey
  • ¾ teaspoon ground red pepper
  • 5 tablespoons fish sauce
  • 2 medium shallots
  • 3 clove garlic
  • 6 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 2 cups cabbage (shredded)
  • 2 cups carrot (shredded)
  • ½ pine grape tomatoes
  • 1 cup fresh cilantro (chopped)
  • ½ cup fresh mint


Cook noodles as label directs. Rinse with cold water. Using shears, snip noodles. Drain.

In 10 inch skillet, heat oil on medium-high. Add pork. Sprinkle with pepper and 1 tablespoon fish sauce. Cook 4-5 minutes or until browned, breaking up with back of spoon. Add shallots and garlic. Cook 2-3 minutes or until tender, stirring frequently. Remove from heat.

In large bowl, whisk together lime juice, sugar, remaining 4 tablespoons fish sauce, and 1 tablespoon water. Add noodles, pork mixture, cabbage, carrots, tomatoes, cilantro, and mint, tossing to combine.

Serve, or cover and refrigerate up to 1 day.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License