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Thai Chicken Salad With Rice Noodles

Here's how you make Thai Chicken Salad With Rice Noodles
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  • Servings: 4
  • Prep: 30m
  • Cook: 5m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 1/2 ounces rice stick noodles (malfun)
  • 4 garlic cloves
  • 1/4 cup soy sauce
  • 3 limes, whole (juice of, 1/3 cup lime juice)
  • 2 tablespoons granulated sugar
  • 1 tablespoon peanut butter
  • 2 tablespoons ginger root (peeled and chopped)
  • 1 1/4 teaspoons hot chili paste
  • 1/4 cup oil (vegetable oil)
  • 375 grams cooked chicken breast (shredded, 3 cups, from 3 cooked chicken breast halves, roasted and skinned)
  • 3 cups napa cabbage, shredded
  • 1 cup carrots, grated
  • 1 cup red bell pepper, cut into strips
  • 1/2 cup yellow onion, sliced
  • 2 cucumbers, halved lengthwise and then sliced crosswise
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cook noodles in a pot of boiling salted water until tender (under 5 minutes); drain, cut noodles in several places with scissors and then spread out on a platter.

  • Step 2: Puree next 7 ingredients (garlic - chili paste) in a blender and then with machine still running add the oil and blend until dressing is smooth. Season with salt and pepper.

  • Step 3: Combine chicken and the vegetables (cabbage - cucumbers) in a large bowl. Toss with enough dressing to coat.

  • Step 4: Arrange chicken/vegetable mixture on top of noodles, sprinkle with peanuts, if desired (we skipped the nuts) and serve, passing remaining dressing.

We hope you enjoy this recipe!

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