Summer Vegetable and Glass Noodle Salad

By • August 7, 2014 • 2 Comments

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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.
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18 days 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.


29 days 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.