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Thai Rice Noodle Salad

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Lunch Dinner
Thai Rice Noodle Salad
Ingredients
  • 1 (6.75 ounce) package thin rice noodles
  • 1/3 cup seasoned rice vinegar
  • 3 tablespoons fish sauce
  • 3 cloves garlic, minced
  • 1 tablespoon Asian chili paste (sambal), or more to taste
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 4 green onions, chopped
  • 1 cup carrots, cut into thin matchsticks
  • 1/2 cup chopped fresh herbs (basil, mint, and cilantro)
  • 1/2 cup chopped peanuts
  • 1 teaspoon sesame oil
  • 6 grilled boneless, skinless chicken thighs
  • 1/4 cup Fresno chile peppers, cut into rings
Instructions
1
Start by submerging the noodles in a large container filled with boiling water. After 15 minutes, stir and let them sit for another minute to become fully rehydrated. Next, carefully pour off the water and give them a thorough rinse under cold running water to remove any excess moisture.
2
In a separate bowl, whisk together the vinegar, fish sauce, minced garlic, chili paste, brown sugar and salt until well combined. Add the chopped green onions, carrots, basil, mint, and cilantro to the bowl; mix until they're evenly distributed.
3
Now, add the rehydrated noodles, 1/2 cup of peanuts and a generous amount of sesame oil to the bowl. Mix everything together until the noodles are well coated with the sauce. Allow it to sit for 30 minutes, allowing all the flavors to meld together and infuse into the noodles.
4
Finally, serve the noodle dish hot by topping each serving with grilled chicken and sliced Fresno chiles. To add a finishing touch, garnish with additional chopped green onions and peanuts on top.