Asian Chicken and Rice Noodle Salad

Asian Chicken and Rice Noodle Salad
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  • 8 ounces rice noodles
  • 1/3 cup chopped unsalted, dry-roasted peanuts (optional)
  • ¼ cup chopped fresh coriander
  • 1 carrot, peeled and grated
  • 4 scallions, thinly sliced
  • 1 cup mung bean sprouts
  • 3 cups diced cooked chicken (about 10 oz.)

Whisk together fish sauce, sugar, lime juice, garlic, red pepper flakes and, last, water. Set aside. Place noodles in a large bowl in sink; cover them with hot water and let stand for 10 minutes. Meanwhile, bring a large pot of water to a boil. Drain noodles and add to pot; cook, stirring, until ...

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