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  • Thai Chicken Salad with Rice Noodles

    1 vote
    Thai Chicken Salad with Rice Noodles
    Servings: 4
    by Louise Maier
    4 recipes
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    Makes 4 large (main course) servings My modifications: I use 1/3 the amount of garlic I substitute scallions for red onion I double the peanut butter For a vegetarian version, I omit chicken and double the amount of carrots and bell peppers

    Ingredients

    • 4 1/2 ounces rice stick noodles
    • 4 large garlic cloves
    • 1/4 cup soy sauce
    • 1/3 cup fresh lime juice
    • 2 Tbsp sugar
    • 1 Tbsp smooth peanut butter
    • 2 tsp chopped peeled fresh ginger
    • 1 1/4 tsp hot chili paste (such as sambal oelek)
    • 1/4 cup vegetable oil
    • 3 cooked chicken breast halves, boned, skinned, shredded
    • 3 cups shredded Napa cabbage
    • 1 cup coarsely grated carrot
    • 1 cup red bell pepper strips
    • 1/2 cup thinly sliced red onion
    • 2 medium cucumbers, halved lengthwise, thinly sliced crosswise
    • 1/3 cup coarsely chopped roasted salted peanuts

    Directions

    1. Cook noodles in small pot of boiling salted water until tender, about 3 minutes (or according to package directions). Drain; cut noodles in several places with scissors. Spread out on platter.
    2. Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
    3. Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.

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