Ingredients:
4 oz. Thai Kitchen Thin Rice Noodles or rice vermicelli
11/2 cups cooked chicken, shredded
1/4 cup purple onion, slivered
1/2 cup cucumber, seeded, thinly sliced
1/4 cup carrots, julienned
1/4 cup cilantro, coarsely chopped
4 Tbsp green onions, chopped
2 cups torn butter lettuce leaves or baby salad mix
1/2 cup crushed peanuts
Spicy Lime Vinaigrette Dressing:
1 Tbsp dried red chili flakes
1/2 tsp salt
1/2 cup sugar
1/4 cup rice vinegar
6 cloves garlic, minced
3 Tbsp Thai Kitchen Premium Fish Sauce
1/4 cup fresh lime juice
Directions:
In a bowl, mix together dressing ingredients until sugar is dissolved. Let stand 30 minutes before serving. Can be made 1 day ahead. Store covered; refrigerated.
Bring 8 cups of water to a boil. Cook rice noodles for 3 to 4 minutes or until soft. Drain; rinse with cold water to cool. Set aside.
In a large bowl, toss all ingredients together with dressing.
Makes 4 to 6 Servings
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