Cool Rice Noodles with Chicken

Cool Rice Noodles with Chicken
Photo by Amy Albert

Ingredients

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

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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