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Cold Thai Noodle Salad

Cold Thai noodle salad topped with peanut dressing, crushed peanuts, ground pork, cucumbers, basil and mint
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

  • 1 (14-ounce) package rice noodles
  • 1 pound ground pork
  • 1 teaspoon sea salt, plus more to taste
  • 4 garlic cloves, minced
  • 1 cup Thai Peanut Salad Dressing
  • 4 Persian cucumbers, thinly sliced
  • ½ cup basil leaves, roughly chopped
  • ½ cup mint leaves, roughly chopped
  • ½ cup roasted peanuts, roughly chopped
  • 2 limes, cut in wedges, for serving (optional)
  • ¼ teaspoon red pepper flakes, for serving (optional)

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the rice noodles and cook according to the package instructions. Drain.
  2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the pork, season with salt and cook, breaking up the meat with a spoon. Cook undisturbed until the meat is beginning to brown and crisp, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
  3. Rinse the rice noodles in cool water to separate. Transfer the rice noodles to a large bowl along with ½ cup of the dressing. Add the cooked pork, cucumbers, basil, mint, and roasted peanuts, toss to combine. Salt to taste if desired.
  4. Drizzle with the remaining salad dressing. Serve with the lime wedges and red pepper flakes if using.