Spicy Rice Noodle Salad

20 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Chef John
Recipe by  Chef John

“The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
  2. Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

Share It

Reviews (20)

Rate This Recipe
carmen Pangelinan

carmen Pangelinan

I thought it was great! I did not have fish sauce so I added soy sauce. I didn't have fresh herbs so i added dried herbs and I decided not to add sesame oil because I want it to be healthier! Still came out great!



Cilantro is a love-it or hate-it herb. I happen to HATE it. I left it out, and used siracha in place of the sambal. After they were softened, I used my kitchen shears to cut the noodles uop into smaller legnths. To up the veggies, I used half again as many carrots and about 1 cup of steamed edamame. Doubled the dressing and put it all in a "tupperware" bowl. Stuck it in the fridge and before I went to bed, I turned the bowl upside down to let the dressing run back through the noodles. I got n ice saturation of flavor that way and it was perfect to put in a smaller bowl to take for lunch the next day. I also had if for dinner the same evening with leftover ribeye thinly sliced on top. Nice make-ahead light supper for us. Will do again.

Baking Nana

Baking Nana

I was a bit disappointed with this recipe. The dressing is lacking something, maybe more brown sugar,lime and ginger and a little oil? Also, the dressing just runs to the bottom of the bowl, the noodles didn't soak up the dressing even after having sat in the refrigerator overnight. (Another reviewer suggested some peanut butter in the dressing which is an excellent idea.) It is a difficult salad to plate and eat with the noodles being so long - I would break up the noodles a little before soaking them. I did serve this with grilled chicken but I used the recipe for Shoyu Chicken for the marinade for the chicken.

More Reviews

Similar Recipes

Oriental Cold Noodle Salad

Oriental Cold Noodle Salad

Chicken Noodle Salad with Peanut-Ginger Dressing

Chicken Noodle Salad with Peanut-Ginger Dressing

Shanghai Noodle Salad

Shanghai Noodle Salad

Herbed Rice and Spicy Black Bean Salad

Herbed Rice and Spicy Black Bean Salad

Thai Noodle Salad

Thai Noodle Salad

Asian Beef Noodle Salad

Asian Beef Noodle Salad


Amount Per Serving (6 total)

  • Calories
  • 278 cal
  • 14%
  • Fat
  • 12.5 g
  • 19%
  • Carbs
  • 28.5 g
  • 9%
  • Protein
  • 13.4 g
  • 27%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 727 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Chicken Noodle Salad with Peanut-Ginger Dressing


next recipe:

Thai Noodle Salad