Rice Stick and Buddha Vegetable Salad

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READY IN: 25mins
Recipe by alvinakatz

Southeast Asian, mostly Thai, inspired salad using local veggies. From BC Liquor Stores' Taste Magazine.

Ingredients Nutrition


  1. Cook rice noodles as directed on package. Rinse in collander until cool and drain.
  2. Blanch carrots, snow peas and bean sprouts, rinsing well in cold water & drain well.
  3. Combine noodles, veggies, tofu, and herbs in a large bowl.
  4. Whisk together dressing ingredients: fish sauce, rice vinegar or lime juice, sesame oil, garlic, and chilis.
  5. Drizzle over salad and gently toss to coat.
  6. Sprinkle with peanuts.

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