My Sweet Marie

Thai Noodle Salad

Posted on: July 25, 2013

This recipe is infused with classic salty, sweet-and-sour Asian flavors, tender noodles and crisp vegetables deliver wonderful flavors and textures. Use wider rice noodles, not the very thin, vermicelli-style ones, and look for more nutritious brown rice versions. Supermarket gluten-free rotisserie chicken is a convenient way to infuse this dish with protein without turning on the oven. Here’s how to do it:

Ingredients:

  • ½ pound (½ package) gluten-free Thai rice noodles
  • 2 tablespoons rice vinegar
  • 2 tablespoons gluten-free soy sauce
  • 1½ tablespoons fish sauce
  • optional 1 tablespoon sesame oil or peanut oil
  • 1 tablespoon honey, coconut sugar or brown sugar
  •  1 teaspoon Asian hot sauce, such as Sriracha, or     ¼ teaspoon red chili flakes
  • 1 garlic clove, finely minced
  • 2 teaspoons finely minced ginger
  • 4 cups shredded cooked gluten-free rotisserie chicken
  • 2 medium carrots, sliced into thin matchsticks
  • 1 red bell pepper, thinly sliced
  • 1 English cucumber, halved length wise and thinly sliced crosswise
  • 2 cups bean sprouts 2 green onions (scallions), white and green parts, thinly sliced
  • ⅓ cup cilantro or Thai basil, roughly chopped, for garnish
  • 2 tablespoons sesame seeds, for garnish 1 lime, sliced into wedges, for garnish (I use chopped peanuts for garnish as I have a sesame seed allergy! either is yummy!)

Directions:

1. cook noodles according to pkg directions. Drain well and place noodles  in the bowl.

2. Meanwhile, stir rice vinegar together with soy sauce, fish sauce (if using), sesame or peanut oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. Add this dressing to noodles and toss to coat.

3. Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.

4. Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds or peanuts. Serve with lime wedges on the side.

**** For vegetarian, omit the chicken and add tofu or endame beans**

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2 Responses to "Thai Noodle Salad"

adding this to my ‘make when I am back in the states’ list!!

Great, let me know how it goes!

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