Thai Chicken Salad with Rice Noodles

Ingredients for Thai Chicken Salad with Rice Noodles

• 130g rice stick noodles (maifun)*

• 4 large garlic cloves

• 60ml de salsa de soja

• 80 ml de jugo de lima fresco

• 2 cucharadas de azúcar

• 1 tablespoon smooth peanut butter

• 2 teaspoons chopped peeled fresh ginger

• 1 1/4 teaspoons hot chilli paste (such as sambal oelek)*

• 60ml de aceite vegetal

• 3 purchased roasted chicken breast halves, boned, skinned, shredded

• 3 cups shredded Napa cabbage

• 1 cup coarsely grated carrot

• 160g red pepper strips

• 80g thinly sliced red onion

• 2 medium cucumbers, halved lengthwise, thinly sliced crosswise

• 50g coarsely chopped roasted salted peanuts

Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.

Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.

Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.

*Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.

Descargo de responsabilidad

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