1× Recipe
Ingredients
Tap to tick offDressing
- ½ Cups Lime Juice
Freshly squeezed is best - 6 Tbsp Water
- 6 Tbsp Peanut Butter
- 2 Garlic Cloves
Minced - 6 Tbsp Soya Sauce
- 6 Tbsp Sesame Oil
- 2 Tbsp White Sugar
Can omit as peanut butter contains sugar - ½ Tsp Tabasco Sauce
Can omit for sensitive palettes
Noodles and Add-Ins
- 454 Grams Rice Noodles
Thin, dry Asian-style vermicelli noodles, prepared using boiling water and drained when done - 4 Chicken Breasts
Cooked and cubed, could use turkey - 2 Cups Peanuts
Raw, unsalted if possible, as a garnish
Salad Ingredients
- 1 Red Bell Pepper
Sliced finely into strips, yellow or green will work - 4 Green Onions
Chopped finely - 2 Cups Bean Sprouts
- 4 Celery Stalks
Chopped into fine chunks - 2 Apples
Crisp red ones work best, core, slice into thin pieces, leave on the skin - 6 Cups Lettuce
Can be mixed greens or spinach, wash and keep separate for lining serving bowls.
Method
1
Whiz all the dressing ingredients in a blender and transfer into a serving jar with a lid.
Prepare the rice noodles, drain and chill until needed. Fluff to separate if necessary.
Mix all the chopped and prepared salad ingredients in a large bowl, except for the lettuce which is prepped and kept separate.
Assembly: Line each serving bowl with a few lettuce leaves, place about a cup (or more) of noodles on top. Then add about a cup of salad ingredients as the next layer, top with some cold chopped chicken, and drizzle on salad dressing to taste. Sprinkle peanuts on the top of your salad. Enjoy!