Thai Chicken and Noodle Salad

30 Jul

In hot weather like this, it’s nice to have cold meals.  I made this one from Cooking Light with a few modifications (Pho for bean noodles and macadamia nuts for peanuts).  Tasty, spicy and refreshing!


  • 1  (3.75-ounce) package Pho noodles
  • 2  tablespoons  rice vinegar
  • 2  tablespoons  fresh lime juice
  • 1 1/2  tablespoons  fish sauce
  • 1  teaspoon  sugar
  • 2  teaspoons  sambal oelek (ground fresh chile paste) or chile paste with garlic
  • 2  cups  shredded skinless, boneless rotisserie chicken breast
  • 1/2  cup  matchstick-cut or grated carrot
  • 1/2  cup  red bell pepper strips
  • 1/3  cup  thinly sliced shallots
  • 2  tablespoons  fresh cilantro leaves
  • 1  tablespoon  chopped fresh mint
  • 1/2  cup  chopped unsalted dry-roasted peanuts


1. Cook Pho noodles according to directions

2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.

3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with macadamia nuts.

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