Summer Vegetable and Glass Noodle Salad

By • August 7, 2014 • 2 Comments

68 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Serves 4

  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown sugar or agave nectar
  • 1 small garlic clove, finely grated
  • 1 spicy chile, chopped
  • 8 ounces rice vermicelli noodles, cooked according to package directions
  • 2 cups shredded leftover roasted chicken, either store-bought rotisserie or homemade
  • 2 cups sliced cucumber
  • 1 cup finely grated carrot
  • 1 cup grated golden beets
  • 3 cups mixed herb leaves, like cilantro, basil and mint
  • 1/4 cup chopped roasted peanuts
  1. Stir together lime juice, fish sauce, sugar, garlic, and chile in a large bowl with 3 tablespoons water. Add noodles, chicken, cucumber, carrot, beets, beans, herbs, and peanuts; toss everything together to coat the vegetable and the noodles in dressing.
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Default-small

4 months ago SaraEZ

Fantastic! I feel like I finally made something Thai, and it worked. Everything is perfectly balanced: flavors, textures, colors, aromatics. Yumm! * I did substitute poblano for the spicy pepper to accommodate kids' palates.

Default-small

4 months ago lologod

Tried this for my picky eater. Dislikes veggies. And....surprisingly it was a success. We are adding this to our list of quick and yummy weeknight dinner list. A slight twist was I made extra sauce and cooked some chicken thighs in the sauce. It came out beautifully.