Sep 15, 2016, Updated Jun 21, 2023 I realize that through all of this busyness I’ve kinda missed the boat on summery cold noodle salads as everyone is quickly jumping on the pumpkin spice train (which I will be doing in a nanosecond – choo choo!) but first let me share this flavour- and texture-packed salad. We gravitate a lot toward Asian flavours, so rice noodles are a go-to for us, for salads, and meals like pad thai. We’ve had this herby, thai-inspired salad on repeat (pictured alongside simple honey-soy marinated pork chops). It would be perfect with satay beef or chicken skewers, too. (P.S. If you adore Thai food as much as I do, you must also try my Pad Woon Sen, Thai Basil Pork, Thai Curry Fish, Peanut Sweet Potato Soup, Sweet Chilli Noodles Salad, Thai Scallops, Meatballs in Sweet Chilli Sauce, and Pad Thai recipes). From mid-summer into fall we live almost entirely off of farmer’s market fare, so I improvise most meals with whatever I bring home. The salad was shot when we still had snap peas available locally, but we’ve since moved on to broccoli florets, shredded carrot and cucumber, kohlrabi, etc. Leftovers make an excellent lunch. Add some grilled chicken or seared tofu and you have a satisfying full meal. (P.S. if you love quick, easy Asian takeout-inspired recipes, you must also try my Pad Woon Sen, Gochujang Chicken, Thai Basil Pork, Chili Oil Ramen, Orange Chicken, and Honey Garlic Chicken recipes.)
