Rice Noodles With Thai Basil, Mint and Peanuts

READY IN: 4hrs
Recipe by COOKGIRl

Sort of a conglomeration of Asian cuisines. The original recipe has fresh cilantro only, but we liked both cilantro and Thai basil. From Bon Appetit April 1996. Rice noodles are available at Asian markets. I also like to throw in a fresh tomato or two (sliced or diced) to the mix.

Top Review by Mindelicious

This turned out most excellent!! I had about 3/4 of the amount needed of Thai Basil so I threw in cilantro for the rest and it was very good. Very light and summery tasting but super filling! The only issue was that there wasn't enough liquid sauce stuff...it was a bit dry. I'm sure that's the way its supposed to be but for us it left us wanting some type of wetness there. Maybe just doubling the oil/lime would do the trick next time. However it was super delicious & we will be making it again!!! Thanks so much CG!! RecipeNap for Veg*n Swap 33!!

Ingredients Nutrition


  1. In a non-reactive bowl, whisk the rice vinegar and sugar together. Add the onion rings and toss to coat. Let stand at least 30 minutes but up to 4 hours. Drain, reserving 2 tablespoons of the soaking liquid.
  2. In a large pot of boiling water, cook the rice noodles until al dente, about 2 minutes. Drain and rinse under cold water. Drain well.
  3. In a small bowl, whisk together the lime juice, oil and red pepper flakes (or fresh minced red jalapeno). Stir in the mint and Thai basil.
  4. Cut the cooked noodles into 3-4" long sections. Add a small amount of the noodles to a serving bowl and toss with the reserved vinegar/onion liquid. Add the remaining noodles, cucumber, fresh tomatoes, green onions and marinated onions.
  5. Drizzle the lime juice mixture over the rice noodles and toss gently. Season with salt and pepper to taste.
  6. Garnish with the roasted peanuts.

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