You are here: Home » Recipes » Thai Ribbon Noodle Salad with Lime and Cilantro Thai Ribbon Noodle Salad with Lime and Cilantro Recipe by Relish Contributor Yield 4 servings Rice noodles, ginger root and bean sprouts join with lime juice, cilantro and basil for a knock-out, low-calorie vegetarian meal. PrintEmail Ingredients 1 (7-ounce) package dry rice noodles, wide style Warm water1 tablespoon canola or peanut oil2 garlic cloves, minced2 teaspoons minced ginger root1 tablespoon light brown sugar1 tablespoon fresh lime juice1 cup fresh bean sprouts8 scallions, sliced on the diagonal 1/2-inch thick1/2 cup chopped cilantro1/2 cup chopped fresh basil leaves2 tablespoons low-sodium tamari or soy sauce1 teaspoon chili paste with garlic, optional for a spicy version2 tablespoons chopped peanuts Instructions In a large bowl, cover rice noodles with warm water and soak 20 minutes until softened. Drain noodles and place in a dry bowl. Heat oil in a nonreactive small saute pan, skillet or wok over medium heat. Add garlic, ginger and sugar. Heat 1 minute until garlic just begins to brown. Add lime juice and toss mixture with softened noodles. Toss in bean sprouts, scallions, cilantro, basil leaves and tamari. Add chili paste, if using. Mix well, sprinkle with peanuts, if desired, and serve immediately.