How To Make Warm Thai Chicken & Noodle Salad
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Serves:
Ingredients
- 8 oz rice noodles
- 2 chicken breasts, sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1/2 cup edamame beans
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, torn
- 1/4 cup roasted peanuts, chopped
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 red chili, thinly sliced (optional)
Instructions
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Cook rice noodles according to package instructions. Drain and set aside.
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In a large pan, heat sesame oil over medium heat. Add minced garlic and stir-fry for 1 minute.
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Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
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In a small bowl, whisk together soy sauce, fish sauce, lime juice, and brown sugar.
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Add the cooked rice noodles, bell pepper, carrot, edamame beans, and the soy sauce mixture to the pan with the chicken. Stir well to combine and cook for an additional 2 minutes.
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Remove from heat and toss in chopped cilantro, torn mint leaves, and chopped peanuts.
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Serve the warm Thai chicken and noodle salad garnished with sliced red chili (optional).
Nutrition
- Calories : 352kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 37mg
- Sodium : 730mg
- Total Carbohydrates : 45g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 21g
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