Name: Rainbow Thai Basil Noodle Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/3 cup Simple Truth Tahini (sesame seed paste); 2 tablespoons honey; juice and zest of 1 lime; 2 tablespoons fish sauce; 1 clove garlic, minced or grated; 1 tablespoon fresh ginger, grated; 1 (8 ounce box) rice noodles; 4 cups baby kale, finely chopped; 1 (16 ounce bag) frozen shelled edamame, thawed; 3 carrots, shredded or chopped

This Thai noodle salad is a celebration of vibrant colors and fresh flavors, perfect for a light and satisfying meal. The combination of tender rice noodles, crisp vegetables, and a tangy sesame vinaigrette creates a dish that is both visually stunning and incredibly delicious. It’s a quick and easy recipe that brings the taste of Thailand right to your table. Ideal for weeknight dinners or a healthy lunch option, this Thai noodle salad recipe is designed to be customizable. Feel free to add your favorite protein or adjust the spice level to your preference. The star of the show is the beautifully balanced vinaigrette, which coats every strand of noodle and piece of vegetable in pure flavor.

⏱ Time: 25 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Rainbow Thai Basil Noodle Salad

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6

Course: Salad

Cuisine: Thai

Ingredients Method Notes

Ingredients

1/3 cup Simple Truth Tahini (sesame seed paste)
2 tablespoons honey
juice and zest of 1 lime
2 tablespoons fish sauce
1 clove garlic, minced or grated
1 tablespoon fresh ginger, grated
1 (8 ounce box) rice noodles
4 cups baby kale, finely chopped
1 (16 ounce bag) frozen shelled edamame, thawed
3 carrots, shredded or chopped

Method

Combine tahini, honey, lime juice, lime zest, fish sauce, minced garlic, and grated ginger in a mason jar for the vinaigrette.
Seal the jar and shake vigorously until the vinaigrette is well combined.
Cook rice noodles according to package directions until al dente.
Drain the cooked noodles and rinse thoroughly under cold running water.
Transfer the cooled noodles to a large salad bowl.
Add the finely chopped baby kale, thawed edamame, and shredded carrots to the bowl.
Drizzle the prepared sesame vinaigrette over the salad ingredients.
Toss all ingredients gently to combine evenly. Serve immediately or chill.

Notes

– For extra crunch, add chopped peanuts or cashews.
– Add grilled chicken, shrimp, or tofu for a complete protein meal.
– Adjust the lime juice and fish sauce to achieve your preferred tangy-salty balance.
– If you don’t have tahini, peanut butter can be substituted, though the flavor will differ.

Allergens: Soybeans, Sesame.

Pro tips

For extra crunch, add chopped peanuts or cashews.
Add grilled chicken, shrimp, or tofu for a complete protein meal.
Adjust the lime juice and fish sauce to achieve your preferred tangy-salty balance.
If you don’t have tahini, peanut butter can be substituted, though the flavor will differ.

Enjoy this refreshing and flavorful Thai noodle salad. It’s a versatile dish that’s sure to become a favorite.

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