| Prep: 20 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 14g | 3g | 36g |
| sugars | fibre | protein | salt |
| 4g | 3g | 22g | 1.2g |
Why I Love Thai Fish and Rice Noodle Salad
One particular dish that reliably transports me back to my memories of playing by the beautiful streams in Colorado is a flavorful and refreshing Thai delicacy, the Fish and Rice Noodle Salad. While in principle it may seem tempting to compare it to a conventional salad, this recipe has a character and spirit distinctly its own that I have come to cherish deeply. This dish was originally inspired by celebrity Thai chef David Thompson, one of my favorite sources for authentic Thai recipes.[Image of the dish](https://yourgourmetguru.com/wp-content/uploads/Fish-and-Rice-Noodle-Salad.png)
A Flavor Profile Like No Other
The unique blend of flavors within the Fish and Rice Noodle Salad is, in many ways, reflective of Thompson’s culinary philosophy, where a balance between sweet, sour, salty, hot and bitter is significant. The crunch of peanuts, the tanginess of the fish sauce and lime, the sweetness of sugar, and the warmth of finely chopped chilies all interplay in a fascinating gastronomic dance. But it’s the inclusion of the white fish, preferably trout, a regular protagonist of my gaming and fishing adventures in Colorado, that makes this dish extremely personal to me.
Perfect for Get-Togethers
Another aspect of this recipe that enthuses me is how it’s an incredibly light yet satisfying dish that’s perfect for social gatherings. While my boyfriend, Gordon, and I relish it for dinners on warm summer evenings, it’s also a hit when we invite friends over. It’s usually served as a stand-alone meal, primarily due to its fill-you-up nature. However, it pairs wonderfully with a subtle cucumber yogurt soup, the cooling effect of which wonderfully complements the salad’s vibrant flavors. It’s practically an embodiment of a perfect evening – good food, laughter, and friends.
In a nutshell, the Fish and Rice Noodle Salad impeccably brings together my passion for outdoor cooking and my love for Thai cuisine. This recipe, boldly flavored yet subtle, has a delicate balance not dissimilar to the nature I have grown up amidst. It is a small piece of me that I share with you, hoping it inspires you to create your own culinary masterpieces.
What You’ll Need
- 1 pound of firm, white fish fillets
- Salt to taste
- 2 tablespoons of vegetable oil
- 8 ounces of thin rice noodles
- 3 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of sugar
- 2 garlic cloves, finely chopped
- 2 small red chillies, finely sliced
- 1/2 cup of fresh mint leaves
- 1/2 cup of fresh cilantro leaves
- 1 cucumber, thinly sliced
- 3 green onions, thinly sliced
- 1/2 cup of roasted peanuts, roughly chopped
Method
Step One
Season the fish fillets with salt to taste. Heat vegetable oil in a pan over a medium heat. Once the oil is hot, add the fish and cook until it’s white and flaky, usually around 3-4 minutes each side. Once cooked, set them aside on a plate to cool.
Step Two
While the fish is cooling, cook the rice noodles according to the instructions on the package. Drain them thoroughly once they’re cooked.
Step Three
In a bowl, mix together the fish sauce, lime juice, sugar, finely chopped garlic cloves and finely sliced red chillies. This will be your dressing for the salad.
Step Four
Flake the cooled fish into small pieces. Add these pieces to the bowl of dressing, then add the cooked and drained noodles. Toss everything together to ensure the noodles and fish are well coated in the dressing.
Step Five
Add the mint leaves, cilantro leaves, thinly sliced cucumber, thinly sliced green onions and roughly chopped roasted peanuts to the bowl. Toss everything together again to combine.
Step Six
Your Fish and Rice Noodle salad is now ready to serve. Enjoy it as a refreshing and light lunch or dinner option.
