Thai Chicken Noodle Salad
Thai Chicken Noodle Salad received rave reviews at a dinner I served to a dozen guests. Thai Chicken Noodle Salad is a perfect side dish or can even be a main course according to your preference. Check it out!
|Cooked egg noodles||960 Milliliter (4 Cups)|
|Boneless skinless cooked chicken breast||12 Ounce (360 Gram)|
|Bean sprouts||240 Milliliter (1 Cup)|
|Shredded raw carrots||120 Milliliter (1/2 Cup)|
|Blanched snow peas||120 Milliliter (1/2 Cup)|
|Chopped iceberg lettuce||480 Milliliter (2 Cups)|
|Chopped red bell pepper||120 Milliliter, garnish (1/2 Cup)|
|Peanuts||60 Milliliter, roasted (1/4 Cup)|
|Seasoned rice vinegar||240 Milliliter (1 Cup)|
|Garlic||15 Milliliter, chopped (1 Tablespoon)|
|Ginger||15 Milliliter, chopped (1 Tablespoon)|
|Sesame oil||5 Teaspoon (25 Milliliter)|
|Soy sauce||25 Milliliter (1 Tablespoon)|
|Lime juice||60 Milliliter (1/4 Cup)|
|Herb||90 Milliliter (6 Tablespoon)|
|White pepper||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon (1/4 Cup)|
Dressing: Mix all ingredients together.
Place all other ingredients in a large bowl and toss with 1 cup of the dressing.