Cold Rice Noodles With Coconut Milk, Peanuts and Lime
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces linguine-style rice noodles
- 1cup full-fat coconut milk, plus more as needed
- ½cup finely chopped cilantro leaves and tender stems
- 2Thai chiles, thinly sliced into rounds, or 1 jalapeño, minced
- 2teaspoons fish sauce or soy sauce, plus more as needed
- 2limes
- ¾cup coarsely chopped roasted, salted peanuts
- Red chile sauce, like sambal or sriracha, for serving
Nutritional analysis per serving (4 servings)
492 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 57 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 12 grams protein; 500 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook noodles in a large saucepan of boiling water according to package instructions until tender but still chewy. (They’ll firm up when cool, so you want to cook them to softer than al dente). Drain the noodles in a colander, fill the saucepan with cold water, swish the noodles in the cold water, then drain again.
- Step 2
In the empty pot, stir together the coconut milk, cilantro, chiles and fish sauce. Zest the limes over the pot, then halve one of the limes and squeeze its juice directly into the pot. Cut the remaining lime into 4 wedges.
- Step 3
Toss the noodles in the coconut milk mixture. Taste and adjust seasonings. (The flavor should be coconut-y, lightly sweet and savory. If you can’t taste the coconut, add more milk; if the mixture is too sweet, add more fish sauce.) Serve in bowls with peanuts scattered over top and lime wedges and chile sauce alongside. Spoon any collected coconut milk at the bottom of the pan over the noodles.
Private Notes
Comments
This is similar to a Vietnamese dish called “banh tam” with thick rice vermicelli. To prevent the noodles from sticking, drain and rinse out the cooked noodles to wash away the starch. After rinsing, shake off the excess water and put the noodle in a microwave dish and microwave for 2 minutes or so to evaporate any remaining water and to reheat the noodles.
This was quick and delicious! I threw in some grated carrots and finely chopped radishes, then garnished it with chopped green onions and sprouts, in addition to peanuts and sriracha. Would be great with grilled tofu, shrimp, or chicken.
I recommend serving it with poached shrimp. Put about 6 cups of water, green onions whole, ginger, and salt in a pot. Bring it to a boil and cook the shrimp for 2 minutes. If you can save the cooking liquid and use it to cook your noodles. I really recommend using shrimp with the shell still on. So much more flavor. I added more fish sauce to the coco out milk than it called for and I think it made it tastier. I also chopped some green onion on top crashed I had it on hand.
I suggest cooking fairly al dente noodles, not rinsing them and letting them sit in the sauce for 10-20 mins before serving to let it absorb/thicken. I added shredded cabbage and carrots. If I made it again, I would up the soy. It needed a bit more oomph. We ate as a side to fried shrimp and it was a nice compliment.
My family liked this. I added quartered slices of cucumber and used jalapeño instead of Thai chiles. Served cold.
Really easy. Cooked as directed but added TJ's chili crisp, black garlic, black vinegar, scallions, cucumber, mint, radishes and a leftover pork chop. Would definitely make again.
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