Cool Rice Noodles with Chicken

Cool Rice Noodles with Chicken
Photo by Amy Albert


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

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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