What's This?
Serving size 4
Prep Time
Total Time


2 oz thin rice noodles or rice sticks (see note)¼ cup water5 Tbsp fish sauce (see note)2 Tbsp lime juice1 Tbsp sugar1 tsp crushed red pepper8 oz firm or extra-firm seasoned tofu, thinly sliced1 medium carrot, cut into matchsticks1 cup snow peas, trimmed and very thinly sliced¼ cup chopped fresh basil¼ cup chopped fresh mint1 8 large leaves green-leaf lettuce


1. Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water.

2. Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.

3. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.


Ingredient notes: Dried thin rice noodles (or rice sticks) are also called "bun" or "vermicelli-style" rice noodles. Look for them in the Asian section of well-stocked super markets or an Asian-foods market.

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 197
  • Calories from fat 54
  • Total Fat 6gm 9%
  • Sodium 747mg 31%
  • Total Carbohydrates 23gm 8%
  • Fiber 2gm 8%
  • Protein 14gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Gluten Free, Healthy, Low Cholesterol, Low Fat, Vegetable, Tofu, Asian, Easy, Quick, 30 Minute, Spring, Summer, Fall, Winter

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