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Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and refreshing qualities. It perfectly balances sweet, sour, salty, and spicy elements, making it a favorite among food enthusiasts worldwide. One dish that encapsulates these qualities is the Chilled Thai Noodle Delight. This dish serves as the perfect summer meal—light, refreshing, and incredibly satisfying. With its medley of textures and tastes, it invites you to enjoy the essence of Thailand without the weight of a heavy meal.

Cold Thai Noodle Salad

Experience the refreshing taste of summer with Chilled Thai Noodle Delight, a vibrant and nutritious dish that brings the essence of Thai cuisine to your table. This recipe features rice noodles tossed with colorful fresh vegetables like carrots, bell peppers, and cucumbers, all coated in a zesty dressing. Perfect for picnics or light dinners, this satisfying meal balances sweet, sour, salty, and spicy flavors, making it a delicious choice for hot days. Treat yourself to a healthy, delightful feast geared for warm weather!
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 cup thinly sliced bell peppers (use a mix of red and yellow for vibrant color)

1 cup cucumber, julienned

1 cup fresh bean sprouts

1/2 cup fresh cilantro, chopped

1/4 cup green onions, sliced

1/4 cup roasted peanuts, crushed (for garnish)

For the Dressing:

1/4 cup soy sauce

3 tablespoons fresh lime juice

2 tablespoons honey or agave syrup

1 tablespoon sesame oil

1-2 teaspoons sriracha (adjust based on your heat preference)

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

Instructions
 

Cook the Noodles:

    - Bring a large pot of water to a rolling boil.

      - Add the rice noodles and cook according to the package instructions, typically about 4-6 minutes.

        - Once cooked, drain the noodles and rinse them under cold running water to halt the cooking process. Set aside to cool completely.

          Prepare the Dressing:

            - In a medium-sized bowl, combine the soy sauce, lime juice, honey (or agave syrup), sesame oil, sriracha, minced garlic, and ginger.

              - Whisk the ingredients thoroughly until well blended. Taste and adjust the sriracha as needed to reach your desired spice level.

                Combine the Salad Ingredients:

                  - In a large mixing bowl, combine the cooled rice noodles, shredded carrots, sliced bell peppers, julienned cucumber, fresh bean sprouts, chopped cilantro, and sliced green onions.

                    Dress the Salad:

                      - Drizzle the prepared dressing over the noodle mixture.

                        - Using a pair of tongs or forks, toss gently to coat all the components evenly with the dressing.

                          Chill the Salad:

                            - Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld and intensify.

                              Serve:

                                - Just before serving, give the salad another gentle toss to redistribute the dressing.

                                  - Garnish with the crushed roasted peanuts on top for an added crunch. Serve chilled and enjoy this refreshing dish!

                                    Prep Time: 20 min | Total Time: 50 min | Servings: 4

                                      Presentation Tips:

                                        Serve the salad in individual bowls or a large platter, garnished with extra cilantro leaves and a few lime wedges on the side for a pop of color and extra zest.