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FTBK Recipe: Thai Noodle Salad

Mix up your normal salad routine with this delicious, yet healthy Thai Noodle Salad

by Chandler Parr @chandlerparrfit /

Are your salads too basic?

Then I have your answer! It's a delicious meal filled with loads of veggies and healthy things from far away places! I mean its so exotic its named after a foreign country. Save that airfare money, honey, and prepare to get tongue thai-d to flavor town in your own kitchen. 

Salad Ingredients:
  • 2 Bell Peppers sliced
  • Raw Broccoli Chopped
  • 2 Carrots Shredded
  • ½ Purple cabbage sliced
  • Kale
  • Arugula
  • 1 box of Rice Noodles 
Dressing Ingredients
  • ½ C Rice Wine Vinnegar
  • ¾ C Avocado Oil
  • ¼ C Tamari
  • 1 TBS Honey
  • 1Tsp Sesame oil
  • Dash of siracha
  • 2 TBS graded ginger
  • 1 clove garlic
  • 2 TBS chopped cilantro

  1. Bring a pot of water to boil.
  2. While the water is heating up, in a large bowl layer the salad ingredients in this order. Start with the kale and Arugula and mix it up to complete the base.
  3. Next sprinkle in the chopped cabbage, shredded carrots, chopped broccoli and finish with the bell peppers.
  4. Once the water is to a boil, add the rice noodles, follow the box cooking instructions as it varies per brand.
  5. Once the noodles are done, make sure you rinse them under cold water.
  6. Strain the noodles and slowly add into the salad, combining everything together.
  7. Once combined, drizzle the dressing and continue to mix thoroughly until all is coated.
  8. Serve as is or with your favorite sliced protein.

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