Cool Rice Noodles with Chicken

Cool Rice Noodles with Chicken
Photo by Amy Albert


  • 3 Tbs. fresh lime juice
  • 1 oz. thin rice vermicelli, cooked following the package directions and cooled (to yield 1-½ cups)
  • ¼ cup finely grated carrot
  • 5 mint leaves, lightly crushed and torn
  • ¼ cup thinly sliced sweet onion, such as Vidalia
  • ¼ cup shredded Grilled Thai Chicken
  • 1 Tbs. coarsely chopped fresh cilantro
  • + 5 more ingredients
    • 2 Tbs. unsalted, dry-roasted peanuts, coarsely chopped
    • ¼ cup thinly sliced seeded cucumber
    • 1 leaf red leaf lettuce, torn into bite-size pieces
    • 1/3 cup Sweet & Sour Sauce
    • 2 Tbs. fish sauce

In a small mixing bowl, combine the Sweet & Sour Sauce, fish sauce, lime juice, and carrot. Line the bottom of a large individual serving bowl with the lettuce, cucumber, and sweet onion slices. Top with the cooked rice noodles. Scatter the chicken, cilantro, mnt, and peanuts on top. Drizzle with...

View full recipe at Fine Cooking


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