By Julie White | What’s Cooking with Julie
When the hot August summer nights hit, this is a go-to salad. Don’t be afraid to use the fish sauce in the recipe. It adds a delicate, salty flavor that is hard to duplicate. You can even buy a rotisserie chicken from the store and ginger in a tube to make your salad.
– 6 boneless, skinless chicken thighs (or you can use a store-bought rotisserie chicken)
– 3 tablespoons soy sauce
– 4 tablespoons Asian fish sauce
– 2 tablespoons brown sugar
– 1 minced clove of garlic
– Zest and juice of 1 lime
– 4 tablespoons peanut butter
– 8 ounces of rice noodles, cooked according to package directions (You can substitute ramen noodles but leave out the seasoning pack)
– 2 carrots sliced into a matchstick size
– 2 cucumbers, peeled and sliced thinly
– 1 cup bean sprouts
– 1/2 cup chopped mint leaves
– 2 green onions thinly sliced
– 1/3 cup of dry roasted peanuts
Brush the chicken with any oil and salt and pepper to taste. Roast in a 400 degree oven for 45 minutes, or until done. (You can also use a rotisserie chicken.) When cool, shred the chicken meat.
Cook the noodles while your chicken is cooking. Cool.
Combine the next six ingredients to make a dressing.
Make your salad with the vegetables. Add the cooled noodles, the dressing, chicken and sprinkle with the peanuts.
Toss and serve well chilled.