Grilled chicken thighs top this main dish salad that showcases the spicy and sweet flavors of Thai food. Toss with fresh herbs, vegetables, and crunchy peanuts for a simple and light-tasting meal.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
278 Calories
Recipe Instructions
Step 1
Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
Step 2
Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
Ingredients
¼ teaspoon salt
½ cup chopped peanuts
3 cloves garlic, minced
4 green onions, chopped
1 teaspoon sesame oil
1 teaspoon brown sugar
1 (6.75 ounce) package thin rice noodles
3 tablespoons fish sauce
1 tablespoon Asian chili paste (sambal), or more to taste
⅓ cup seasoned rice vinegar
1 cup carrots, cut into thin matchsticks
½ cup chopped fresh herbs (basil, mint, and cilantro)
