Thai Rice Noodle Salad
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Thai Rice Noodle Salad

Thai Rice Noodle Salad

Serves 4 | Prep/Cook Time: 20 Min
  • Calories 481
  • Protein 31g
  • Sodium 737mg
  • Sat.Fat 3.5g
  • Sugar 17g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 481
% Daily Value*
Total Fat 18g 28 %
Saturated Fat 3.5g 18 %
Cholesterol 125g 42 %
Sodium 737mg 31 %
Total Carbs 44g 15 %
Dietary Fiber 3.5g %
Sugars 17g
Protein 31g
Vitamin A 82%
Vitamin C 6%
Calcium 5%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 PERDUE® HARVESTLAND® Fresh Ground Turkey
1 tbsp canola oil
1/2 cup prepared sweet Thai chili sauce, divided
8 ounces broad rice noodles
1 red bell pepper, cut into matchsticks
1 cup shelled edamame
2 carrots, peeled and thinly sliced on an angle
2 green onions, thinly sliced
3 tbsp lime juice
3 tbsp soy sauce
2 tbsp rice wine vinegar
2 tsp garlic chili sauce, such as Sriracha
1 tsp sesame oil
1/2 cup fresh cilantro leaves
1/4 cup chopped cashews
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.
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.
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.
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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