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Thai Rice Noodle Salad


Thai Rice Noodle Salad

Thai Rice Noodle Salad

PREP TIME: 0min COOK TIME: 20min
Serves 4

PREP TIME: 0min COOK TIME: 20min
Serves 4

  • 481
  • 31g
  • 737mg
  • 3.5g
    Sat. Fat
  • 17g
  • Expand

Ingredients Ingredients


1 tbsp.canola oil

1/2 cupprepared sweet Thai chili sauce, divided

8 oz.broad rice noodles

1 red bell pepper, cut into matchsticks

1 cupshelled edamame

2 carrots, peeled and thinly sliced on an angle

2 green onions, thinly sliced

3 tbsp.lime juice

3 sauce

2 tbsp.rice wine vinegar

2 tsp.garlic chili sauce, such as Sriracha

1 tsp.sesame oil

1/2 cupfresh cilantro leaves

1/4 cupchopped cashews

Step 1

Heat the oil in a large nonstick skillet set over medium heat. Crumble in the ground chicken. Cook for 5 minutes or until browned. Stir in 1/4 cup sweet Thai chili sauce. Simmer for 3 minutes or until glossy. Cool completely.

Step 2

Place the noodles in a large, heat-proof bowl; top with boiling water. Cover and let stand for 10 minutes. Drain well and place under cold running water.

Step 3

Toss the noodles with the cooked chicken, red pepper, edamame, carrots and green onions. Whisk the remaining sweet Thai chili sauce with the lime juice, soy sauce, vinegar, chili sauce and sesame oil. Pour over the salad and toss to coat. Sprinkle cilantro and cashews over top.

Ta Da Ta Da

Thai Rice Noodle Salad

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This Thai inspired dish is a great make-ahead and gluten-free alternative to pasta salad. Serves 4 rice noodle salad_thumb.jpg rice noodle salad_thumb.jpg

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