Get the recipe for a delicious summer salad! Thai rice noodle salad with chicken, cilantro and peanuts. Light and healthy summer dinner.
Thai Rice Noodle Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Thai Chicken Salad with Rice Noodles
Course: Salad
Cuisine: Asian
Servings: 6
Author: Cynthia McCloud Woodman
Ingredients
  • 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
Instructions
  1. 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.
  2. Whisk together the fish sauce, sugar, lime juice, chile and garlic in a small bowl.
  3. Add the chicken to the noodles, along with the carrots, bean sprouts, onions, cilantro, mint, basil and peanuts. Add the dressing and toss well.
  4. Garnish with extra peanuts, bean sprouts, and basil leaves if desired.