These Rice Paper Noodles offer a creative twist on traditional rice noodles, perfect for utilizing leftover rice papers typically used for making spring rolls. They boast a chewy texture, delightful flavor, and are truly satisfying when paired with a spicy peanut satay sauce!
It's 2024... and rice paper is officially the most versatile ingredient.
From spring rolls, summer rolls, dumplings, rice paper pancakes, Korean tteoboekki to rice paper salads, the possibilities are endless!
Check out this easy recipe to make rice paper noodles in only 5 minutes.
Ingredients
This recipe uses the ingredients:
- 10 rice papers
- Warm water
- 1 tablespoon oil
Satay sauce:
- 1.5 tablespoon Peanut butter
- 1 teaspoon red curry paste
- 1 teaspoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon rice vinegar or lime juice
- 200 ml coconut milk
Serve with:
- Crushed peanuts, chopped
- Cilantro, chopped
Instructions
Prepare the rice paper noodles:
- Stack 3 rice paper sheets on top of each other. Submerge the stack of rice papers in a bowl of warm water for approximately 10 seconds.
- Transfer the soaked rice paper stack onto an oiled chopping board. Brush some oil over the top of the stack.
- Use a knife to slice the rice papers into thick rice paper noodles.
- Place the rice paper noodles in a bowl of cold water to prevent them from sticking together.
Prepare the Satay sauce:
- In a small saucepan, combine peanut butter, red curry paste, soy sauce, minced garlic, minced ginger, rice vinegar, and coconut milk. Whisk the ingredients together over low heat until well blended.
Assemble the dish:
- Drain the water from the rice paper noodles.
- Pour the prepared Satay sauce over the rice paper noodles.
- Sprinkle chopped peanuts and cilantro on top of the dish before serving.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Rice Paper Noodles (Gluten-free)
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
Rice Paper Noodles put a creative twist on traditional rice noodles. Chewy, delicious and paired with a spicy peanut satay sauce!
Ingredients
- 10 rice papers
- Warm water
- 1 tbsp oil
Satay sauce:
- 1.5 tbsp Peanut butter
- 1 tsp red curry paste
- 1 tsp soy sauce
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tbsp rice vinegar
- 200 ml coconut milk
Serve with:
- Crushed peanuts, chopped
- Cilantro, chopped
Instructions
Prepare the rice paper noodles:
- Stack 3 rice paper sheets on top of each other. Submerge the stack of rice papers in a bowl of warm water for approximately 10 seconds.
- Transfer the soaked rice paper stack onto an oiled chopping board. Brush some oil over the top of the stack.
- Use a knife to slice the rice papers into thick rice paper noodles.
- Place the rice paper noodles in a bowl of cold water to prevent them from sticking together.
Prepare the Satay sauce:
- In a small saucepan, combine peanut butter, red curry paste, soy sauce, minced garlic, minced ginger, rice vinegar, and coconut milk. Whisk the ingredients together over low heat until well blended.
Assemble the dish:
- Drain the water from the rice paper noodles.
- Pour the prepared Satay sauce over the rice paper noodles.
- Sprinkle chopped peanuts and cilantro on top of the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Meal, Snack
- Method: stovetop
- Cuisine: Thai-inspired
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