Cold Thai Noodle Salad made with rice noodles and fresh veggies is the best cold pasta salad you'll serve this summer and it's perfect for your back to school lunches!


Acold Siamese Noodle Salad is one of those recipes I hesitated disagreeable as a reclusive chef. For life and geezerhood I've done for families with dietetical restrictions. Whether it is a caloric regulating, gluten, allergy or otherwise I started having an inauspicious reaction to cookery diet particular foods in my personalized lifespan There are exclusive so many present you can micturate vegan pulled appropriation before banishing pulled veggie meats from your own kitchen!

This Thai Noodle Salad is the perfect summer salad, perfect for your lunch box and even kids love it. It’s full of vegetables that bring a brightness and colorful presentation to the salad, but they’re also deliciously crunchy and healthy. 


  • 1 red onion sliced
  • 1 carrot julienned
  • 14 ounces dried rice noodles
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1/2 cucumber peeled and sliced into crescents with seeds scooped out
  • 4 ounces bamboo shoots julienned
  • 1/4 cup cilantro chopped
  • white and black sesame seeds for garnish

  • 1 lime juiced
  • 1 teaspoon Kosher salt
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger minced
  • 3 cloves garlic minced
  • 1/3 cup vegetable oil
  • 1/3 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon white sugar


  1. Cook the rice noodles according to the directions on the package and drain.
  2. Let cool for a few minutes.
  3. Add the rest of the salad ingredients to the bowl.
  4. In a small bowl add the dressing ingredients and whisk.
  5. Add the dressing to the bowl of pasta and vegetables and toss.
  6. Garnish with white and black sesame seeds.