Asian Chicken And Rice-Noodle Salad With Peanuts

Name: Asian Chicken And Rice-Noodle Salad With Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rice noodles (pad thai noodles); 1 1/2 tablespoons coarsely chopped fresh ginger; 2 small Thai chiles-stemmed, seeded and chopped, or 1 jalapeno with seeds, stemmed and coarsely chopped; 1 large scallion, cut into 2-inch pieces; 1 garlic clove, smashed; 3 tablespoons Asian fish sauce; 2 tablespoons fresh lime juice; 1 1/2 tablespoons sugar; 1 roasted whole chicken breast, skin and bones discarded, meat shredded (2 cups); 2 carrots, coarsely shredded; 1 Kirby cucumber-peeled, seeded and thinly sliced; 2 large radishes, thinly sliced; 1/3 cup torn cilantro leaves; 1/3 cup torn mint leaves; 1/4 cup roasted unsalted peanuts, coarsely chopped (1 ounce); Lime wedges, for serving

Servings: persons

8 ounces rice noodles (pad thai noodles)
1 1/2 tablespoons coarsely chopped fresh ginger
2 small Thai chiles-stemmed, seeded and chopped, or 1 jalapeno with seeds, stemmed and coarsely chopped
1 large scallion, cut into 2-inch pieces
1 garlic clove, smashed
3 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 tablespoons sugar
1 roasted whole chicken breast, skin and bones discarded, meat shredded (2 cups)
2 carrots, coarsely shredded
1 Kirby cucumber-peeled, seeded and thinly sliced
2 large radishes, thinly sliced
1/3 cup torn cilantro leaves
1/3 cup torn mint leaves
1/4 cup roasted unsalted peanuts, coarsely chopped (1 ounce)
Lime wedges, for serving

1
In a large saucepan of boiling salted water, cook the rice noodles until they are al dente, 6 to 7 minutes. Drain and rinse them under running water until cold. Shake out the excess water and pat the noodles thoroughly dry with paper towels.
2
In a blender or food processor, combine the coarsely chopped ginger with the Thai chiles, scallion pieces and smashed garlic and pulse until chopped. Add the fish sauce, lime juice and sugar and process until smooth.
3
Transfer the rice noodles to a large serving bowl. Add the chicken, carrots, cucumber, radishes, cilantro and mint and toss. Add the dressing and toss until evenly coated. Sprinkle the rice noodles with peanuts and serve with lime wedges.
4
Notes: One serving 427 calories, 6 gm total fat, 5 gm saturated fat, 61 gm carb.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces rice noodles (pad thai noodles), 1 1/2 tablespoons coarsely chopped fresh ginger, 2 small Thai chiles-stemmed, seeded and chopped, or 1 jalapeno with seeds, stemmed and coarsely chopped, 1 large scallion, cut into 2-inch pieces, and more.

Yes, Asian Chicken And Rice-Noodle Salad With Peanuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!