Fresh Thai Noodle Salad

Fresh Thai Noodle Salad


I’m a huge fan of ethnic food and love dishes that pack a ton of flavour.  This cold Thai Noodle Salad is so fresh and flavourful and it’s perfect for dinner or brining as a dish to a potluck. It is really easy to make and it is better when made in advance so it has time to marinate.  The recipe serves 6 and is always a hit when I make it for friends.  Hope you enjoy this one as much as I do!!


1/4 cup Fresh Lime Juice

3 TBSP. Vegetable Oil

3 TBSP. Soy Sauce

2 TBSP. Brown Sugar

1 TBSP. Sesame Oil

1 TBSP. Minced Garlic

1 TBSP. Grated Lime Zest

1 TBSP. Minced Jalapeno Pepper

Salt and Pepper to Taste

Salad Ingredients:

1/2 LB (one bunch) Green Beans or Asparagus Spears Trimmed

8 oz. Brown Rice Noodles or Fresh Chinese Egg Noodles

2 Cups Peeled, Shredded Carrots

1/2 Cup Slivered Red Peppers (I added orange ones too)

1 Cup Thinly Sliced Green Onions

Cilantro (if desired)


  1. Wish vinaigrette ingredients together and set aside.
  2. Cut green beans or asparagus diagonally into 1/2″ pieces.  Cook in boiling water until tender crisp (be careful not to overcooked!), plunge into cold water (to retain colour) and set aside.
  3. Cook noodles according to package directions then drain.
  4. Toss cooled noodles with  with vegetables and vinaigrette.
  5. Cover and refrigerate at least 2 hours or overnight.
  6. Garnish with green onion and cilantro before serving.
  7. Enjoy!

xo Chelsea

Fresh Basil Pesto

Fresh Basil Pesto

8602460 - spaghetti with  pesto sauce,cherry tomato and cheese

Now this is what I call ‘fast food’.  This creamy Basil Pesto Pasta can be whipped up in less than 15 mins and is a family favourite around here.  The pesto is really easy to make and I often put it on top of whole wheat pasta noodles or Zucchini noodles if I’m wanting to keep things light.

Basil is one of the herbs I like to grow at home as we use so some much of it.  I love how versatile it is and that it can be added to so many dishes.  We love using pesto for marinating meats, adding it to garlic bread, or mixing it with our favourite noodles.  It takes just a few cups of fresh basil, a little parmesan cheese, garlic, some pine nuts, and you have a super satisfying sauce in no time.

I like to add cherry tomatoes, additional parmesan cheese, and extra basil if I’m making pasta.  When marinating shrimp I generously brush it on and then throw them on the BBQ for a quick and easy summer meal.  It also is amazing sandwiched between slices of french bread for a delicious garlic toast.  The options really are endless when it comes to finding ways to use up this tasty basil pesto sauce!


Fresh Basil Pesto


3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup pine nuts


1. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender.

2. Blend to a smooth paste.

3. Enjoy!

xo Chelsea