Thai Coconut Noodle Salad
A refreshing salad made with pad thai noodles, fresh vegetables, and a tangy coconut dressing.
Equipment
- Large pot
- Food processor
- Large Bowl
- Mandoline
- Peeler
Ingredients
- 1 pound pad thai noodles straight-cut rice noodles
- 1 6-ounce can roasted and salted almonds about 1 cup, plus ⅓ cup (50 g) almonds, chopped, for garnish
- 1 cup Almond Breeze Almondmilk Coconutmilk Original (240 ml)
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar (25 g)
- 2 cloves garlic pressed or finely minced
- 1 teaspoon garlic chili sauce (5 g)
- ½ inch knob ginger peeled and grated, about 1 tablespoon (15 g)
- ½ lime juiced
- 4 green onions chopped
- 2 medium carrots peeled and thinly sliced
- 1 medium red bell pepper thinly sliced
- ¼ cup cilantro (15 g) chopped
- lime for garnish
Instructions
- Start by boiling water in a large pot. Cook the pad thai noodles until they are just tender, ensuring they are slightly chewy to the bite. This step is crucial to prevent mushiness. Once cooked, immediately rinse the noodles under cold water to stop the cooking process.
- While the noodles are cooking, in a bowl, whisk together the Almond Breeze Almondmilk Coconutmilk, fish sauce, brown sugar, garlic, garlic chili sauce, grated ginger, and lime juice. The dressing should have a fragrant and tangy aroma. If it feels too thick, add a little more coconut milk to loosen it.
- In a large mixing bowl, combine the chopped green onions, sliced carrots, and red bell pepper. They should look fresh and colorful. Mixing the vegetables before adding the noodles helps ensure even flavor and texture throughout the salad.
- Add the rinsed noodles to the bowl with the vegetables and drizzle the dressing over the top. Gently toss everything together until the noodles and vegetables are well coated, being cautious not to break the noodles excessively.
- Top the salad with chopped almonds and cilantro. Squeeze additional lime juice over the salad for extra flavor. The salad should appear vibrant and inviting, perfect for serving. Do not skip the lime garnish, as it enhances the overall flavor profile.
Notes
Store in an airtight container in the refrigerator until ready to serve at room temperature. To avoid soggy noodles, rinse them under cold water immediately after cooking. If the dressing is thick, add more Almond Breeze Coconutmilk to reach the desired consistency. If the salad seems bland, adjust with extra fish sauce or lime juice to taste. This salad is best served cold or at room temperature; no reheating is necessary.