Thai-Inspired Spicy Rice Noodle Salad

Name: Thai-Inspired Spicy Rice Noodle Salad
Total time: 50 min
Yield: 2
Ingredients: 6.75 oz thin rice noodles; 0.333333 cup seasoned rice vinegar; 3 tbsp fish sauce; 3 cloves garlic, minced; 1 tbsp Asian chili paste (sambal); 1 tsp brown sugar; 0.25 tsp salt; 4 green onions, chopped; 1 cup carrots, cut into thin matchsticks; 0.5 cup fresh herbs (basil, mint, cilantro), chopped; 0.5 cup chopped peanuts; 1 tsp sesame oil; 6 grilled boneless, skinless chicken thighs; 0.25 cup Fresno chile peppers, cut into rings

Elevate your lunch or dinner with this Thai-inspired salad, featuring softened rice noodles tossed in a spicy-sweet dressing and topped with juicy grilled chicken and crunchy peanuts.

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

Nutrition

calories278kcal

carbohydrates29g

fat13g

protein13g

Dinner Lunch Asian Inspired

Ingredients

6.75 oz thin rice noodles

0.333333 cup seasoned rice vinegar

3 tbsp fish sauce

3 cloves garlic, minced

1 tbsp Asian chili paste (sambal)

1 tsp brown sugar

0.25 tsp salt

4 green onions, chopped

1 cup carrots, cut into thin matchsticks

0.5 cup fresh herbs (basil, mint, cilantro), chopped

0.5 cup chopped peanuts

1 tsp sesame oil

6 grilled boneless, skinless chicken thighs

0.25 cup Fresno chile peppers, cut into rings

Directions

Place noodles in a large bowl; cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.

In a separate bowl, combine vinegar, fish sauce, garlic, chili paste, brown sugar, salt, green onions, carrots, basil, mint, cilantro, noodles, peanuts, and sesame oil. Mix until the noodles are well-coated.

Let the salad sit for 30 minutes to allow flavors to absorb.

Top servings with grilled chicken and Fresno chiles; garnish with green onions and peanuts.