Summer Vegetable and Glass Noodle Salad
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
- 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.
- This recipe is a Community Pick!
Showing out of comments
In the directions, it states to add beans but there are no beans listed in the ingredients. It assumed that it is a typo but just wanted to make sure I didn’t leave out something important. Thanks so much.
I added thinly sliced red bell pepper. I never even made the noodles! We just ate it as a big salad and it was delicious.
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.
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.
Showing 4 out of 4 comments