Cold Thai Noodle Salad with 2-Ingredient Asian Lime Dressing (Gluten-free)

side angle view of cold thai noodle salad with Asian Lime Dressing

Cold Thai Noodle Salad with 2-Ingredient Asian Lime Dressing (Gluten-free)

Cold Thai Noodle Salad tastes so clean, simple and authentic that with the first bite you'll think you're in a stylish Thai restaurant eating their freshest recipe. You'll love the 2-Ingredient Asian Lime Dressing and how quickly this recipe comes together. Gluten-free.

Course DInner, lunch, Main Dish, Salad, Side Dish

Cuisine American, Thai

Keyword cold, gluten-free, noodle, salad, thai

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 202kcal

Author Megan

Cost $8

Equipment

pot for cooking noodles
colander or strainer
large mixing bowl

Ingredients

2 packages Pad Thai Rice Noodles 8 ounces each
1 recipe 2-Ingredient Asian Lime Dressing
1/2 teaspoon sea salt or Potassium Salt
1 9-ounce package mung bean sprouts
1/2 to 2/3 bunch fresh cilantro chopped roughly

Instructions

Cook Thai noodles according to package instructions. They take just 5 minutes to boil. (Purposely cook them to slightly al dente; they will continue to soften a bit.) Rinse with a couple changes of cool water. Add ice, if you like, to speed up the cooling off process. Strain well in a colander.
While noodles cook or drain, make easy 2-Ingredient Asian Lime Dressing. Set aside briefly.
Add strained noodles to large mixing bowl. Top with Dressing poured over, sea salt sprinkled over, mung bean sprouts and fresh cilantro. Toss well.
Serve! (This recipe can be made ahead of time and refrigerated, but the noodles absorb more of the dressing and get stickier, so I prefer to toss the noodles shortly before serving.)

Notes

Leftovers are stickier (the noodles stick together a bit), but still delicious, lovely and welcome. Store any leftovers in the fridge, covered, for up to 3 days.

Nutrition