Sugar-Free Thai Noodle Salad

Bright, fresh, and bursting with flavor, this Sugar-Free Thai Noodle Salad is a healthy twist on a classic favorite, perfect for those looking to indulge guilt-free. Made with fiber-rich brown rice noodles and a vibrant medley of crisp vegetables like julienned carrots, cucumber, and shredded purple cabbage, this salad is as wholesome as it is colorful. The zesty dressing, infused with fresh lime juice, coconut aminos, sesame oil, and a hint of red chili flakes, delivers a bold, tangy-sweet flavor without any added sugar. Topped with aromatic cilantro, mint leaves, and crunchy roasted peanuts for an irresistible combination of textures, this quick and easy recipe is ready in just 25 minutes. Whether served as a light main course or a refreshing side dish, this gluten-free and vegan-friendly option (with a fish sauce alternative) is sure to impress.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams Brown rice noodles
• 1 large (julienned) Carrot
• 1 medium (julienned) Red bell pepper
• 1 medium (spiralized or thinly sliced) Cucumber
• 100 grams (shredded) Purple cabbage
• 15 grams (chopped) Fresh cilantro
• 10 grams (chopped) Fresh mint leaves
• 30 grams (crushed) Roasted peanuts
• 3 tablespoons Fresh lime juice
• 3 tablespoons Coconut aminos
• 2 tablespoons Sesame oil
• 1 clove (minced) Fresh garlic
• 0.5 teaspoons Red chili flakes
• 1 teaspoon Fish sauce (optional for non-vegan version or use vegan substitute)

Directions

Step 1

Cook the brown rice noodles according to the package instructions. Drain the noodles and rinse them under cold water. Set aside to cool completely.

Step 2

While the noodles are cooling, prepare the vegetables: julienne the carrot and red bell pepper, spiralize or thinly slice the cucumber, and shred the purple cabbage.

Step 3

In a small bowl, whisk together the fresh lime juice, coconut aminos, sesame oil, minced garlic, red chili flakes, and fish sauce (if using) to create the dressing.

Step 4

In a large mixing bowl, combine the cooled rice noodles, prepared vegetables, chopped cilantro, and mint leaves.

Step 5

Drizzle the dressing over the salad and toss everything together until well-coated and evenly mixed.

Step 6

Transfer the salad to a serving platter or individual plates.

Step 7

Sprinkle the crushed roasted peanuts over the top as a garnish just before serving.

Step 8

Serve immediately for the freshest flavors. This salad can also be refrigerated for up to 2 hours before serving. Toss lightly again if chilling before serving.

Nutrition Facts

Serving size	(872.2g)

Amount per serving	% Daily Value*
Calories	1333.8

Total Fat 50.1g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 16.3g
Cholesterol 0mg	0%
Sodium 1356.4mg	0%
Total Carbohydrate 203.7g	0%
Dietary Fiber 23.1g	0%
Total Sugars 25.3g
Protein 28.8g	0%

Vitamin D 0IU	0%
Calcium 180.5mg	0%
Iron 10.5mg	0%
Potassium 1376.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 8.3%

Carbs: 59.0%