If you’ve traveled the world, or at least explored the ethnic cuisine in your town, you’ve probably experienced Thai food and how amazing it is! The only problem I have is that, sadly, not too many dishes are clean and healthy which makes it hard to have Thai on a nutritious eating plan. Not anymore! This Thai Noodle Salad recipe is healthy, nutritious, and satisfies that ethnic urge for delectable delicacies!
Thai Noodle Salad
2016-09-14 22:25:39
Print
Ingredients
- UNITS US
- 2 tablespoons peanut oil
- 1 lb boneless skinless chicken breast (or 1 lb shrimp or tofu)
- 4 ounces rice noodles
- 2 cups shredded cabbage
- 1 cup julienned carrot
- 1⁄2cucumber, peeled and sliced
- 1 red bell pepper, cut into thin strips
- 1⁄4 cup chopped scallions or 1⁄4 cup green onion
- 1⁄4 cup of fresh mint
- 1⁄4 cup fresh basil
- 1⁄4 cup lime juice
- 1⁄4 cup rice vinegar
- 3 tablespoons sugar
- 4 teaspoons fish sauce
- 1⁄4 teaspoon asian chili paste
Instructions
- Heat oil in skillet over medium high heat.
- Cook chicken until golden, about 2-3 minutes on each side.
- Remove from heat and let cool.
- Cook noodles in boiling water for 3 minutes.
- Place cabbage in a colander and drain the noodles over the cabbage.
- Immediately rinse with cold water, and drain again.
- Toss cabbage, noodles, vegetables, and chicken in a large bowl.
- Whisk remaining ingredients together, and drizzle over noodle mixture.
Adapted from Food.com
Adapted from Food.com
Eat Fit Fuel https://eatfitfuel.com/
