Liesl's Vietnamese Noodle Salad

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles lower carbs, spaghetti is more accessible.

cooked shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based, canned tuna is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, salt is basic.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds are nut-free, almonds are often cheaper.

Start by making the dressing with fresh squeezed lime juice, sugar, and a little bit of water. Stir until the sugar dissolves.

Add fish sauce to the dressing.

Add minced garlic to the dressing.

Prepare lemongrass by removing the tough outer leaves and mincing the tender center, then add it to the dressing.

Add chili garlic sauce and a little bit of vegetable oil to the dressing. Whisk until combined.

Cook pad Thai style rice noodles according to the directions on the box, then drain and rinse with cold water to wash off the starch.

Pour the noodles into a large bowl.

Add chopped cucumber, sliced green onions, and red bell pepper to the bowl with the noodles.

Add chopped mint, basil, and cilantro to the bowl.

Add lettuce and cooked shredded chicken to the bowl.

Pour the dressing over the salad and toss to combine.

Garnish with chopped peanuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens