Thai Peanut Noodle Salad
A simple, bright and fresh Thai-inspired salad, built on rice noodles and a bed of crispy, garlic and ginger-laced ground chicken. Our easy Peanut Lime dressing is perfect with this one.Â
- Yield: Serves 4
Ingredients
Scale
- 8 oz. rice sticks, cooked according to package directions (vermicelli rice noodles)
- 1 batch Peanut Lime Dressing
- 1 lb. ground chicken or pork (extra firm tofu works well, for a vegetarian)
- 1 or 2 mini seedless cucumbers, sliced (you can sub English cucumbers)
- Sliced Anaheim, jalapeño, Serrano, or thai chili peppers, for topping
- Chopped roasted peanuts, for topping (about 3/4 cup)
- Chopped Thai basil, fresh mint, and/or cilantro for serving (a mix of two or all of them is lovely)
Instructions
- For the rice noodles, after you’ve cooked them per the package directions, give them a rinse under cold water to remove any extra starch. Toss with a small amount of the peanut lime dressing or a bit of cooking oil, just to coat and keep them from sticking. Divide into serving bowls.Â
- Meanwhile, heat a couple tablespoons of oil in a large skillet over med-high heat. Put the chicken (or pork) in the pan in a single layer. Cook the chicken until very browned on one side before you touch/turn it. Just before it’s cooked through, add the garlic, ginger, and soy sauce. Stir and toss to mix, and cook for about one minute more.Â
- To serve, top the rice noodles with chicken/pork, some sliced cucumbers, sliced chili peppers, and chopped peanuts. Drizzle with Peanut Lime Dressing and a shower of mint, cilantro, and/or basil.Â
Find it online: https://mykitchenlittle.com/2021/07/05/thai-peanut-noodle-salad/