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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture. Ingredients:
1 (6.75 ounce) package thin rice noodles |
3 cloves garlic, minced |
1/3 cup seasoned rice vinegar |
3 tablespoons fish sauce |
1 tablespoon asian chili paste (sambal), or more to taste |
1 teaspoon brown sugar |
1/4 teaspoon salt |
4 green onions, chopped |
1 cup carrots, cut into thin matchsticks |
1/2 cup chopped fresh herbs (basil, mint, and cilantro) |
1/2 cup chopped peanuts |
1 teaspoon sesame oil |
6 grilled boneless, skinless chicken thighs (optional) |
1/4 cup fresno chile peppers, cut into rings (optional) |
Directions:
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.
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.
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