Thai rice noodle salad is a quick and easy weeknight dinner, full of Asian flavor! Tender chicken, seasoned vegetables, and crunchy peanuts, on a mountain of translucent rice noodles. The perfect light and healthy summer salad!
I feel like I’m on a chicken roll. Maybe because chicken just feels lighter in the summer? I’m always searching for no-cook, or hardly-any-cooking, dishes during the summer. Thai food always feels light and “clean” during the summer, when I’m feeling a bit sluggish.
I came across this recipe in the newspaper, about 10 years ago. It’s taken me this long to finally make it. It is fast, holds up well in the fridge for a couple of days, and is a perfect light meal on a hot summer night. Of course I had to add more vegetables. The cooking directions for the noodles yielded a firmer textured noodle, so I increased the cooking time. Add different veggies if you choose…snow peas, thinly sliced celery or water chestnuts.
Have fun with it, creating a uniquely you Thai rice noodle salad for dinner!
- 1 8 ounce package thin rice noodles
- 5 tablespoons fish sauce
- 3 tablespoons sugar
- 1/2 cup lime juice
- 1 Thai chile finely minced
- 4 cooked boneless chicken breasts, shredded (about 1 1/2 pounds)
- 3/4 cup shredded carrots
- 1 cup bean sprouts
- 1 bunch green onions thinly sliced
- 1/2 bunch cilantro coarsely chopped
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 1/2 cup unsalted peanuts coarsely chopped
- Additional peanuts basil leaves and bean sprouts for garnish
Bring water to a boil in a large pot. turn the heat off and add the noodles. Let them soak until softened, 1-3 minutes. Drain the noodles and rinse them with cold water. Place them in a large bowl.
Whisk together the fish sauce, sugar, lime juice, chile and garlic in a small bowl.
Add the chicken to the noodles, along with the carrots, bean sprouts, onions, cilantro, mint, basil and peanuts. Add the dressing and toss well.
Garnish with extra peanuts, bean sprouts, and basil leaves if desired.