Thai Rice Noodle Salad

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Thai Rice Noodle Salad

Thai Rice Noodle Salad
Comments

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

Prep/Cook
PREP TIME: 0min COOK TIME: 20min
Serves
Serves 4

  • 481
    Calories
  • 31g
    Protein
  • 737mg
    Sodium
  • 3.5g
    Sat. Fat
  • 17g
    Sugar
  • Expand

Ingredients Ingredients

Ingredients

1 tbspcanola oil

1/2 cupprepared sweet Thai chili sauce, divided

8 ouncesbroad 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 tbsplime juice

3 tbspsoy sauce

2 tbsprice wine vinegar

2 tspgarlic chili sauce, such as Sriracha

1 tspsesame 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 https://www.perdue.com/recipeimages/thai rice noodle salad_thumb.jpg https://www.perdue.com/recipeimages/thai rice noodle salad_thumb.jpg

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