Thai Chicken Noodle Salad Recipe
Thai Chicken Noodle Salad received rave reviews at a dinner I served to a dozen guests. Thai Chicken Noodle Salad is a perfect side dish or can even be a main course according to your preference. Check it out!
Summary
CuisineThai
Ingredients
4 cups (960 ml) cooked egg noodles
12-oz (360 g) cooked chicken breast, boneless, skinless
1 cup (240 ml) bean sprouts
1/2 cup (120 ml) shredded raw carrots
1/2 cup (120 ml) blanched snow peas
2 cups (480 ml) chopped iceberg lettuce
1/2 cup (120 ml) chopped red bell pepper, additional for garnish
1/4 cup (60 ml) peanuts, dry roasted and unsalted
DRESSING:
1 cup (240 ml) seasoned rice vinegar
1 tbs (15 ml) chopped fresh garlic
1 tbs (15 ml) chopped fresh ginger
5 tsp (25 ml) sesame oil
1 tbs (25 ml) low-sodium soy sauce
1/4 cup (60 ml) lime juice
6 tbs (90 ml) Oriental Bouquet, equal parts of each herb
1/4 tsp (1 ml) white pepper
Directions
Dressing: Mix all ingredients together.
Place all other ingredients in a large bowl and toss with 1 cup of the dressing.
Place all other ingredients in a large bowl and toss with 1 cup of the dressing.
