Summer Thai-Inspired Noodle Salad
from https://www.foodandwine.com/

Note: to make this you need to make or buy fresh bean sprouts (mung bean sprouts take 4 - 5 days to make) and make a tamarind paste from packaged pulp.

Soaked rice noodles make the base in this refreshing Thai-inspired salad, tossed with a bright tamarind-tomato dressing, fresh herbs, peanuts, and crunchy vegetables.

Soaking the noodles instead of boiling them preserves their texture without having to turn on the stove. Grated fresh tomato creates a naturally flavorful dressing base that balances tamarind, fish sauce, and brown sugar. Thai basil, mint, peanuts, and bean sprouts add layers of freshness, crunch, and contrast.

When temperatures rise, so does the appeal of a meal that doesn't require turning on the oven or stove. This Thai-inspired noodle salad embodies that appeal while delivering a quick dinner or side that embraces flavors that define many Southeast Asian dishes. Tender rice noodles are softened with hot water rather than actively cooked, then tossed with a dressing built from ripe tomatoes, fish sauce, tamarind, and brown sugar.

The result is a dish that feels refreshing and perfect for the summer. Grated tomato forms the base of the dressing, contributing both sweetness and acidity while creating a light sauce that coats the noodles. Tamarind adds its signature tart complexity, while fish sauce provides the salty umami backbone that ties everything together. As the tomatoes, cucumbers, and seasonings sit together, they lightly marinate before the noodles are even added.

Fresh Thai basil and mint reinforce the dish's cooling and fresh qualities, while peanuts and bean sprouts contribute crunch. The combination evokes pad Thai while taking a lighter, fresher approach suited to warm-weather dining. Served at room temperature or lightly chilled, the salad works equally well as a lunch, side dish, or easy dinner, especially when paired with grilled shrimp, tofu, or chicken, though it can also simply be enjoyed on its own.

Is there a substitute for tamarind? Tamarind is the sour component of the sauce. Store-bought is fine, but homemade does have better flavor. If you’re buying ready-to-use tamarind paste, the tub is sometimes labeled "tamarind concentrate". Make sure you buy a product of Thailand, not India, and it should be a brown, pourable liquid. If you can't find Thai tamarind paste, substitute 2 tablespoons fresh lime juice mixed with 1 tablespoon packed brown sugar for a similar sweet-tart balance.

FMM: This is a take on Pad Thai, which is served hot. Chez Pim uses equal amounts of tamarind pulp, fish sauce, and palm sugar in her sauce. This was pretty good; a nice change from other salads in the summer. I made my own bean sprouts, used zucchini in place of cucumber, left out the mint, and added sliced green onion and cut up fresh peas. The tomatoes are essential, don't leave them out. It is a light salad and I ate some toast with it.

8 ounces uncooked pad Thai noodles (rice noodle such as Erawan brand)
8 cups boiling water
1 large beefsteak tomato, halved crosswise (according to an Internet search, you should end up with 1/3 to 1/2 cup juice)
1 garlic clove
1 cup thinly sliced English cucumber
1 cup halved cherry tomatoes
5 tablespoons fish sauce (such as Megachef)
5 tablespoons Thai tamarind paste (soak 45 grams seedless tamarind pulp in 1/3 cup of hot water, strain)
1/4 cup packed light brown sugar
1 cup fresh bean sprouts
1/2 cup salted roasted peanuts, chopped, plus more for garnish
3 tablespoons torn fresh Thai basil leaves, plus more for garnish
1 tablespoon torn fresh mint leaves, plus more for garnish
Lime wedges

Cover noodles with water in a shallow heatproof dish until malleable and tender, about 40 minutes.

While noodles soak, grate cut sides of beefsteak tomato halves on largest holes of a box grater placed in a large bowl until only skins remain; discard skins. Grate garlic on smallest holes of box grater into same bowl. Add cucumber, halved cherry tomatoes, fish sauce, tamarind paste, and brown sugar; stir to combine. Cover and let tomato mixture stand at room temperature for at least 30 minutes or up to 2 hours.

Drain noodles and add to tomato mixture; toss gently to coat. Add bean sprouts, peanuts, basil, and mint; toss to combine. Garnish with additional peanuts, basil, and mint. Serve with lime wedges.

Servings: 4