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Thai Noodle And Chicken Salad

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  Rice wine vinegar 2 Tablespoon
  Chicken broth/Water 2 Tablespoon
  Soy sauce 1 1⁄2 Tablespoon
  Finely chopped ginger 1 Tablespoon (Fresh)
  Garlic clove 1 Large, minced
  Peanut oil 2 Tablespoon
  Ground pepper To Taste
  Maifun rice sticks 8 Ounce
  Chicken breast fillets 8 Ounce, thinly sliced
  Red bell pepper 1⁄2 , thinly sliced
  Snow peas 4 Ounce, trimmed and cut diagonally in half
  Thinly sliced green onions 1⁄2 Cup (8 tbs) (Scallions)
  Dry roasted peanuts 1⁄2 Cup (8 tbs), chopped
  Chopped cilantro 1⁄3 Cup (5.33 tbs)
  Salt To Taste

1. In a small bowl, whisk together vinegar, broth, soy sauce, ginger, garlic, and 1/3 cup of peanut oil. Season to taste with salt and pepper. Set dressing aside.
2. Break rice sticks into 3-inch lengths and cook in a large pot of boiling salted water until softened, about 2 minutes. Drain in a colander and rinse under cold water; drain well.
3. In a wok or a large frying pan, heat remaining 2 tablespoons oil. Add chicken and stir-fry 1 minute. Add bell pepper and stir-fry 2 minutes. Add snow peas and scallions and stir-fry 1 minute. Stir in peanuts, rice noodles, and dressing. Toss well, then toss again with cilantro. Serve hot or at room temperature.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 467 Calories from Fat 165

% Daily Value*

Total Fat 19 g29.3%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 568.5 mg23.7%

Total Carbohydrates 57 g19.1%

Dietary Fiber 4.1 g16.6%

Sugars 3 g

Protein 18 g36.8%

Vitamin A 28.2% Vitamin C 71.3%

Calcium 3.5% Iron 8.5%

*Based on a 2000 Calorie diet

Thai Noodle And Chicken Salad Recipe