Fragrant Thai Cellophane Noodle Salad Recipe - Vegetarian Times

Fragrant Thai Cellophane Noodle Salad


The aromatic flavors of Thai cooking—lime, fresh ginger and cilantro—infuse the mildly flavored cellophane noodles with a fragrant personality. Soy sauce makes an adequate substitute for the more traditional Thai fish sauce.

  • 4Servings


  • 4 oz. cellophane noodles
  • 1/4 lb. Chinese-style extra-firm tofu, cut into 1/4-inch wide matchsticks
  • 4 scallions, trimmed and chopped
  • 4 radishes, thinly sliced
  • 1 medium cucumber, peeled and diced
  • 2 oz. mung bean sprouts
  • 2 tsp. minced gingerroot
  • 1/4 cup low-sodium soy sauce
  • 1 Tbs. peanut oil
  • 2 tsp. dark brown sugar
  • 1 tsp. toasted sesame oil
  • 2 to 3 Tbs. chopped cilantro


In large saucepan, bring 3 quarts of water to a boil. Place noodles in boiling water and turn off heat. Let noodles soak until al dente, stirring occasionally, about 4 to 5 minutes. Drain and rinse under cold running water.

Meanwhile, in large mixing bowl, combine remaining ingredients and mix well. Add noodles and toss. Serve as a salad or side dish.

Nutrition Information

  • Calories: 218
  • Carbohydrate Content: 30 g
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 1233 mg