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!
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12 months ago bobbie joh
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.
almost 3 years ago BethA
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.
almost 3 years 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.
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