Summer Vegetable and Glass Noodle Salad

August 7, 2014

Test Kitchen-Approved

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
In This Recipe


  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.

More Great Recipes:
Salad|Beet|Carrot|Chicken|Lime Juice|Noodle|Summer

Reviews (4) Questions (0)

4 Reviews

Maggie A. August 6, 2017
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.
bobbie J. June 28, 2016
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.
BethA August 30, 2014
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.
lologod August 19, 2014
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.