Rice Noodle Salad in Spicy Lime Sauce


  • 1/2- 16 oz bag (8 oz) Thin Rice Noodles
  • 1/3 cup Garlic Chili Pepper Sauce
  • 1/4 cup water
  • 1/4 cup fresh lime juice
  • 3 tablespoons sugar
  • 1 1/2 tablespoons Fish Sauce
  • 1 cup thinly sliced carrots, 3-4 inches long
  • 1 cup thinly sliced red onion, 3-4 inches long
  • 1 cup thinly sliced celery, 3-4 inches long
  • 1 cup thinly sliced English cucumber, 3-4 inches long
  • 1/4 cup minced mint
  • Optional garnish: chopped peanuts

We modified a traditional Cambodian Spicy Lime Sauce recipe by using our A Taste of Thai Garlic Chili Pepper Sauce. Our gluten free Rice Noodles make a refreshing cold salad.


  • 30 minutes to assemble


  • 6 cups


  1. Put a large pot of salted water on to boil.
  2. Meanwhile, make sauce by adding Garlic Chili Pepper Sauce, water, lime juice, sugar and fish sauce to a large bowl. Whisk until sugar is dissolved and set aside.
  3. Boil noodles according to bag directions. Adding carrots, onions and celery to boiling water in the last 30 seconds of cooking time. Drain and rinse well in cold water until no longer hot. Drain well and pour into bowl with dressing. Toss until well mixed.
  4. Add cucumber and mint. Mix until combined. Serve immediately or chill for later. Garnish with chopped peanuts before serving, if desired.
  5. TEST KITCHEN TIP: This sauce is customarily used as a dipping sauce (for meats or spring rolls) and to dress noodles. Cold rice noodles are always best served within the first 2 days they are made.