Asian Chicken and Rice-Noodle Salad with Peanuts Recipe

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 cucumberpeeled, 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 cucumberpeeled, 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.
2
Drain and rinse them under running water until cold.
3
Shake out the excess water and pat the noodles thoroughly dry with paper towels.
4
In a blender or food processor, combine the coarsely chopped ginger with the Thai chiles, scallion pieces and smashed garlic and pulse until chopped.
5
Add the fish sauce, lime juice and sugar and process until smooth.
6
Transfer the rice noodles to a large serving bowl.
7
Add the chicken, carrots, cucumber, radishes, cilantro and mint and toss.
8
Add the dressing and toss until evenly coated.
9
Sprinkle the rice noodles with peanuts and serve with lime wedges.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Asian Chicken and Rice-Noodle Salad with Peanuts

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