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
| Egg noodles | 4 Cup (16 tbs) | |
| Boneless chicken breast | 12 Ounce | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Carrots | 1/2 Cup (16 tbs), shredded | |
| Snow peas | 1/2 Cup (16 tbs), blanched | |
| Iceberg lettuce | 2 Cup (16 tbs), chopped | |
| Chopped red bell pepper | 1/2 Cup (16 tbs), garnish | |
| Peanuts | 1/4 Cup (16 tbs), roasted | |
| Seasoned rice vinegar | 1 Cup (16 tbs) (DRESSING:) | |
| Garlic | 1 Tablespoon, chopped (DRESSING:) | |
| Ginger | 1 Tablespoon, chopped (DRESSING:) | |
| Sesame oil | 5 Teaspoon (DRESSING:) | |
| Soy sauce | 1 Tablespoon (DRESSING:) | |
| Lime juice | 1/4 Cup (16 tbs) (DRESSING:) | |
| Herb | 6 Tablespoon (DRESSING:) | |
| Pepper white | 1/4 Teaspoon (DRESSING:) |
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.
Chef
