Thai Chicken And Noodle Salad Recipe

Name: Thai Chicken And Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable or peanut oil; 2 lbs ground chicken; 2 cloves garlic, crushed; 1 tbsp finely grated fresh ginger; 1 None fresh long red chili pepper, thinly sliced; 3 tbsp fish sauce; 2 tbsp plus 1/4 cup sweet chili sauce; 5 oz rice vermicelli; 1/3 cup lime juice; 2 None baby Romaine lettuce, leaves separated; 1 small cucumber, halved, seeded and thinly sliced; 8 oz cherry tomatoes, halved; 1/2 small red onion, halved and thinly sliced; 1/3 cup cilantro leaves; 1/3 cup mint leaves

Servings: persons

2 tbsp vegetable or peanut oil
2 lbs ground chicken
2 cloves garlic, crushed
1 tbsp finely grated fresh ginger
1 None fresh long red chili pepper, thinly sliced
3 tbsp fish sauce
2 tbsp plus 1/4 cup sweet chili sauce
5 oz rice vermicelli
1/3 cup lime juice
2 None baby Romaine lettuce, leaves separated
1 small cucumber, halved, seeded and thinly sliced
8 oz cherry tomatoes, halved
1/2 small red onion, halved and thinly sliced
1/3 cup cilantro leaves
1/3 cup mint leaves

1
Heat oil in a large skillet on medium-high heat. Add ground chicken; cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add garlic, ginger and chili pepper; cook and stir for 1 min or until fragrant. Stir in 2 tbsp each of the fish sauce and chili sauce.
2
Meanwhile, soak noodles in boiling water in a medium bowl for 5 mins. Stir to separate strands; drain. Using scissors, cut vermicelli into shorter pieces.
3
Mix remaining 1 tbsp fish sauce, 1/4 cup chili sauce and lime juice in a medium bowl. Add a 1/4 of the dressing to vermicelli; toss well.
4
Arrange lettuce leaves on serving plates. Top with vermicelli mixture, cucumber, tomato, onion and 1/2 the herbs. Spoon chicken mixture over top; drizzle with remaining dressing. Top with remaining herbs.

591

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 15 ingredients. The key ingredients include: 2 tbsp vegetable or peanut oil, 2 lbs ground chicken, 2 cloves garlic, crushed, 1 tbsp finely grated fresh ginger, and more.

Yes, Thai Chicken And Noodle Salad 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.

Thai Chicken And Noodle Salad

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