Rice Noodle Salad With Salted Peanuts and Herbs Recipe (2024)

While the boiled eggs might be yummy, I used firm tofu, lightly sautéed in oil to up the protein content. It worked swimmingly.

Firm silken tofu sounds pretty good in this, and if you sub shoyu for the fish sauce it'd make it vegan. But as to @Rob's note about protein, egg has about 80% more protein by weight as tofu.

I made this last night - it was delicious. Increased the veggies and herbs, skipped the eggs, doubled the dressing and served with marinated teriyaki salmon and roasted asparagus on the side. It was a big hit with guests on a warm summer night on the porch.

In Asian recipes I always substitute honey for sugar to make it a tad healthier.

Honey is no healthier than sugar. Your body can‘t tell the difference, especially in small quantities like this. If you prefer honey, however, use it.

I love this so much I made a big batch of the dressing, pickled veg, & hard boiled eggs so I could have it all week for lunch. Then I boil a small amount of noodles each morning & construct myself a fresh bowl to take to work. Be warned that between the dressing & pickled veg, this is kind of a stinky lunch (admittedly more so if you add extra fish sauce like me). But you know what? I don’t care! I don’t like people anyway! Pro-tip: I prefer to grate the serrano for a more hom*ogenous dressing.

Neither honey or sugar is “bad”, another myth. In limited amounts within a balanced diet and appropriate total calorie intake, sugar and honey are fine. Both honey and sugar when used in a recipe can add a level of flavor, and in some cases, makes the joy of a dish soar. I’ll bet many folks can think of eating something that had some sugar or honey in it and loved every morsel.

Daikon radish shavings would be great too.

Melissa Clark does it again! Delicious! Flavorful, bright and interesting. Next time I’d double the amount of carrot. Also, we paired this with Mark Bittman’s Chicken Wings with Gochujang, Ginger and Garlic, and it made for a a AMAZING dinner!

Subbed Asian vermicelli noodles for Pad Thai noodles. Subbed lightly steamed green beans for radishes. This dish is a keeper. Family gave it a 10/10.

A reader below suggested using honey rather than sugar “to make it healthier”. This is incorrect. Honey and sugar are equally bad for you. I used to work for a beekeeper and this idea is just a marketing ploy. By all means, use honey if you like the taste better, but it is not more healthful than sugar, it’s just a different type of sugar.

Made this as written, without eggs because I served it with Chicken satay. I used basil, cilantro and mint and omg it was delicious! I did throw on some Sambal chili garlic sauce, but I put it on everything. I will make this again tomorrow, great recipe!!

Subbed rice vermicelli and spinach and added my cucumbers to the pickling mix. This was a gorgeous, delicious dinner with an easy clean-up –excited to add this template to my repertoire! Also excited to eat my leftovers for lunch tomorrow :-)

Being able to make something so simple and tasty after a week of being sick made me feel human again. I bought the sesame paste from Amazon (among many other things while couchridden and bored), and a 10-oz pack of lo mein egg noodles worked beautifully, for those of you pondering the appropriate quantity of dry noodles.

Cook with your full heart and this shall change you… for the better

I look forward to summer so I can make this salad using herbs from the garden. It’s time! I adore the dressing (I omit the garlic and add a bit of sweet chili sauce) and the whole thing makes a fabulous weeknight meal. Hooray for Melissa Clark!

To save time, ran radishes and carrots through the grater attachment on the food processor.

So so good and runny nose spicy with 2 serrano peppers. Worth it!

Made as written, this dressing is really pungent when tasted alone; once it's on the dish, it's really quite good. I agree with some of the other comments that a good glug of sesame oil helps give it a depth that bland rice noodles need, but I wouldn't cut back on the acid. I also added some sugar. This recipe is infinitely adaptable. Made it with shrimp, carrots, red bell pepper, sugar snap peas, and scallions.

This dressing was too pungent with the fish sauce and lime. It needed a less neutral oil to balance it. I doctored it up quite a bit with sesame oil, some peanut butter, sugar and salt. I attempted to use honey but it didn’t cut the acidity enough. I don’t recommend this. I did like marinating the veggies in a light vinegar before adding the dressing.

I have made this dozens of times and love it so much! I often add a bit of extra protein (a few cooked shrimp or some chicken). We eat this about once a week when the garden is offering lettuce and herbs and the season is starting now! It’s very versatile - use what you have on hand. My favorite herb blend is combination of mint, basil and cilantro. Another great recipe from Melissa Clark.

Added seasoned sautéed tofu instead of eggs even though I love eggs - so good. Glass noodles work fine with this dish too but flat rice noodles are better. I’ve made it three times!

This is a keeper and good on its own (with eggs) for a light lunch. I'd second the extra dressing and use all 2 chiles.

Melissa Clark does it again! Delicious! Flavorful, bright and interesting. Next time I’d double the amount of carrot. Also, we paired this with Mark Bittman’s Chicken Wings with Gochujang, Ginger and Garlic, and it made for a a AMAZING dinner!

Use dressing sparing,y, don’t add until on plate.

Absolutely delicious. The dressing is so well balanced. Used two handfuls of herbs and had sautéed shrimp on the side. Served cold. Perfect hot summers night dinner. Can’t wait to make this again.