Cool Rice Noodles with Chicken

Cool Rice Noodles with Chicken
Photo by Amy Albert


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