Thai Rice Noodle Salad

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These light and tasty noodles are gluten free!


  • 1 pound rice noodles
  • 13 cup washed and chopped fresh parsley
  • 1 pound frozen peas
  • 10 shiitake mushrooms, sliced (large)
  • 1 tablespoon Organic Valley European-style Cultured Butter
  • 1 tablespoon minced garlic
  • 1 tablespoon organic tamari soy sauce (wheat free)
  • 1 cup thinly sliced cabbage
  • 1 tablespoon Ume Plum or apple cider vinegar
  • 5 cups washed and chopped spinach leaves
  • 12 cup sesame seeds (raw)
  • 1 lemon, juiced
  • 12 cup washed and chopped cilantro
  • 12 teaspoon red curry paste
  • 2 teaspoons sesame oil
  • 2 teaspoons tamari soy sauce
  • 2 teaspoons maple syrup


Prepare rice noodles as directed on the package. We used Thai Kitchen Rice Noodles, which cook easily and do not become too sticky. After fully cooked, rinse in cold water and set aside.

Prepare veggies. In a large skillet over medium-high heat, melt Organic Valley unsalted, cultured butter and add the minced garlic. Saute for 2 minutes.

Add the shiitakes, cabbage, 1 tablespoon tamari, Eden brand Ume Plum vinegar (sweet, salty, and a vibrant violet color), and cook for another 7-10 minutes. Add the frozen peas, baby spinach, and sesame seeds and toss to combine with other ingredients. Cook for 2 minutes or so (until the spinach wilts slightly and peas are warm). Cover, remove from heat and set aside.

Prepare the dressing in a small bowl. (This is fun for the children) Juice the lemon, and fish out the seeds, please. Whisk the Thai Kitchen Red Curry Paste, Eden sesame oil, tamari, and Maple Valley Organic Maple Syrup into the lemon juice. In a huge bowl, mix rice noodles with the sauteed veggies, add fresh cilantro, and toss with dressing. Cover and refrigerate for an hour before serving. Add salt and pepper to taste. Enjoy!

Serving Suggestions

Toss into the lunchbox for a fun, colorful, veggie delight! Great "enlightening" companion to hearty soups and meaty dishes.


Kids in the Kitchen:

Most of the children we know love peas and noodles, so this recipe has been taste tested often. The curry paste and cilantro add more exotic flavors, but the children seem to go with the flow, knowing that there are noodles invloved!

There is lots of chopping to do and the older children love to help! The little ones (age 3-5) love to wash and scrub the veggies and pat dry the parsley and cilantro.


Juicing the lemon for the dressing is fun for kids, but first check their hands for any scrapes or owies that could sting if touched by the acidic juice!

Beware of pea stealers as well!

My Cookbook

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Pam from on November 2nd, 2010
Love this recipe but we use coriander (cilantro) to give it a nice flavour.


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