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Thai Chicken Noodle Salad

Fresh.n.Natural's picture
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.

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Thai Chicken Noodle Salad Recipe