Cold Rice Noodles with Peanut-Lime Chicken
by Deb Perelman
Yield: 4 servingsPrep: 30 minutesCook: 15 minutesTotal: 45 minutes
Ingredients
You have 6 of 19
produce
- ○4scallions(thinly sliced)
- ○1 tablespoonlime juice(fresh)
- ○1 tablespoonginger(minced, fresh)
- ✓2 clovesgarlic(minced)
- ○2 tablespoonslime juice(fresh)
- ○1 tablespoonginger(minced, fresh)
- ○1/2 cupmint, basil, and/or cilantro(chopped, fresh)
- ○1cucumber(julienned)
- ○2carrots(julienned)
protein
- ○1 poundchicken thighs(boneless, skinless)
grain
- ○8 ouncesrice noodles
pantry staple
- ✓2 tablespoonsrice vinegar
- ○1 to 2 teaspoonschili paste
- ○1/4 cuproasted peanuts(chopped)
- ✓1 tablespoonsoy sauce
- ✓2 tablespoonssoy sauce
- ✓1/4 cuppeanut butter
- ○1 tablespoonbrown sugar
other
- ✓1 tablespoonfish sauce
Instructions
- Marinate the chicken: In a bowl, combine lime juice, fish sauce, soy sauce, brown sugar, ginger, and garlic. Add chicken and marinate for at least 30 minutes.
- Cook the chicken: Grill or broil the chicken until cooked through, about 5-7 minutes per side. Let cool and chop into bite-sized pieces.
- Cook the noodles: Prepare rice noodles according to package instructions. Drain and rinse under cold water.
- Make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, ginger, and chili paste or minced chiles.
- Assemble the dish: In a large bowl, combine noodles, chicken, cucumber, carrots, scallions, and herbs. Toss with peanut sauce until well coated.
- Serve: Garnish with chopped peanuts and additional herbs, if desired.
My notes
The original recipe suggested using lemongrass and mung bean sprouts, but this adaptation omits them for simplicity. Adjust the amount of chiles based on your heat preference.