Ingredients for Bean Thread Salad
- 8 ounces bean thread noodles
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/2 cup chopped roasted peanuts
- 1/4 cup thinly sliced scallions
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1-2 minced jalapeños
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How to Make Bean Thread Salad
- Cook the vermicelli: Bring a pot of water to a boil. Add 8 ounces of bean thread noodles and cook according to package directions until softened and translucent (usually 5-7 minutes). Drain immediately and rinse under cold water until cool. Set aside to drain completely.
- Prepare the dressing: In a small bowl, whisk together 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 tablespoon sugar, and 1 teaspoon sesame oil. Microwave for 30 seconds, then stir until the sugar is completely dissolved. For a spicy kick, add 1-2 minced jalapeños.
- Combine the salad: In a large bowl, gently toss the drained vermicelli with the dressing. Add 1/2 cup chopped roasted peanuts, 1/4 cup thinly sliced scallions, 1/2 cup shredded carrots, 1/4 cup chopped cilantro, and 1/4 cup chopped mint.
- Serve and enjoy: Mix well to combine all ingredients. Taste and adjust seasoning as needed. Serve immediately or chill for later. Garnish with extra peanuts, cilantro, or lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
18g
Fat
8g
Carbs
6g
