Asian Chicken and Rice Noodle Salad with Peanuts

Holland America Cruise Culinary Arts Center

Photo by Joyce F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ozs rice noodles (pad thai noodles)

  • 1 1/2

    tbs coarsely chopped fresh ginger

  • 2

    small Thai chiles, stemmed, seeded and chopped; or 1 jalapeno with seeds, stemmed and coarsely chopped

  • 1

    large scallion, cut into 2-inch pieces (or red onion)

  • 1

    garlic clove, smashed (w/some vegetable oil)

  • 2

    tbs Asian fish sauce

  • 2

    tbs fresh lime juice (add 1/2 lemon juice)

  • 1 1/2

    tbs sugar (brown sugar)

  • 1

    roasted whole chicken breast, meat shredded (2 cups)

  • 2

    carrots, coarsely shredded

  • 1

    Kirby cucumber--peeled, seeded and thinly sliced

  • 2

    large radishes, thinly sliced

  • 1/3

    cup torn cilantro leaves

  • 1/3

    cup torn mint leaves

  • 1/4

    cup roasted unsalted peanuts; coarsely chopped (1 ounce)

  • Lime wedges, for serving

Directions

In a large saucepan of boiling salted water, cook rice noodles til they are al dente, 6 to 7 minutes. Drain and rinse under cold water. Shake out excess water and pat noodles dry with paper towels. In blender or food processor, combine ginger with thai chiles, scallions and garlic and pulse til chopped. Add fish sauce, lime juice and sugar and process til smooth. Transfer noodles to large serving bowl. Add chicken, carrots, cucumber, radishes, cilantro and mint and toss. Add dressing and toss til evenly coated. Sprinkle rice noodles with peanuts and serve with lime wedges.

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