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–+ servings

Recipe

Thai Chicken Noodle Salad

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Prep Time 25 minutes
Servings 4 people
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Ingredients:  

  • 2 cups vermicelli rice noodles
  • 2 cups shredded chicken store bough rotisserie chicken works great
  • 1 1/2 cups green salad mix
  • 1/2 avocado, diced
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/2 cup shredded carrot
  • 1/4 cup fresh mint
  • 1/4 cup cilantro
  • 1/4 cup peanuts
  • 1/4 cup green onions, sliced

Dressing

  • 3 limes, juiced and zested
  • 1/4 cup sambal (garlic chilli sauce)
  • 1 tbs fish sauce
  • 2 tbs maple syrup
  • 2 cloves garlic
  • 1 inch ginger
  • 2 tsp sesame oil
  • 3 tbs soy sauce low sodium
  • 1/4 cup apple cider vinegar
  • 1 cup neutral flavoured oil
ECK

Instructions: 

  • Place dry rice noodles into a heat safe bowl and then pour over boiling water. Make sure the noodles are completely submerged. Let the noodles rest in hot water for about 5-8 minutes and then drain, toss in oil and set off to the side. I also like to cut up the noodles a wee bit using scissors. Make them easier to eat and mix.
  • Next up let’s tackle the dressing. Into the bowl of a blender or food processor add in lime juice, lime zest, sambal, fish sauce, maple syrup, garlic, ginger, soy sauce, sesame oil, and apple cider vinegar. Blend on high until smooth and then slowly stress in the oil. Don’t rush this process.
  • Now grab a large bowl and toss in the noodles, chicken, salad mix, avocado, cherry tomatoes, carrot, mint, cilantro, peanuts, and green onions. Pour on about 1 cup of the dressing and toss! Enjoy immediately or for lunch! Cheers!