• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All Recipes » Noodles » Rice Noodle Salad ยำขนมจีน

    Rice Noodle Salad ยำขนมจีน

    Published: Mar 27, 2015 · Modified: Jan 16, 2021 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Jump to video!


    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Rice noodle salad

    Rice Noodle Salad ยำขนมจีน

    • Author: Pailin Chongchitnant
    • Yield: Serves 3
    Print Recipe
    Pin Recipe

    Ingredients

    • 5 cloves garlic, chopped
    • Vegetable oil, as needed
    • 150g rice vermicelli (dry weight)
    • 2 Tbsp lime juice
    • 2 Tbsp tamarind juice
    • 2 Tbsp fish sauce
    • 1 Tbsp soy sauce
    • 2 Tbsp finely chopped palm sugar
    • Chili flakes, to taste
    • ½ Tbsp Thai chili paste (optional)
    • 2 Tbsp dried shrimp, chopped
    • 2 Tbsp lemongrass, thinly sliced
    • ½ cup long beans, cut into 1 cm pieces
    • ½ cup julienned carrots
    • ½ cup chopped cilantro
    • 1 green onion, chopped
    • ¼ cup chopped sawtooth coriander or mint leaves
    • For serving: crispy pork rind or other meats of your choice

    Ingredients and Kitchen Tools I Use


    Instructions

    In a small pot, add about ¼-inch of vegetable oil. Add garlic and fry over low heat until garlic is golden. Drain garlic from oil, reserving the oil.

    Boil rice vermicelli until fully cooked and no longer chewy; the time will depend on the size of your noodles, mine are small size and took about 10 minutes. Drain and rinse under cold water until no longer warm. Let sit on a clean tea towel or folded paper towel to absorb excess water.

    In a mixing bowl, combine lime juice, tamarind juice, fish sauce, soy sauce, palm sugar, chili flakes, 2 tsp of the garlic oil, and Thai chili paste, if using; stir until sugar is mostly dissolved.

    Add noodles, long beans, carrots, dried shrimp, cilantro, green onion and sawtooth coriander or mint; toss to combine. Taste and adjust seasoning. To serve, sprinkle with fried garlic and serve with crispy pork rind. You can also top the salad with some sliced steak, chicken or shrimp to turn it into a full meal.

    Join us on Patreon for bonus content and rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    « Crispy Laab Meatballs ลาบทอด (Laab Tod)
    Ginger Soy Chicken ไก่เค็ม (gai kem) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

    Featured On...

    Meatless Recipes

    • Vegan Thai Green Curry Meat Eaters Will Love
    • Pad See Ew with Rice Vermicelli
    • Chili Garlic Noodles Recipe
    • Fast & Easy Marble Eggs with Prik Nam Pla

    Vegetable Recipes

    • Soy Caramel Roasted Kabocha Squash
    • Maple Fish Sauce Brussels Sprouts
    • Gai Lan Oyster Sauce Stir-Fry
    • Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2022