Thai Chicken and Shrimp Noodle Salad
A refreshing Thai-inspired noodle salad featuring bean thread noodles tossed with chicken, shrimp, fresh herbs, and vegetables in a tangy lime-fish sauce dressing. Perfect for a light yet satisfying meal.
Ingredients
- •2 tablespoons fresh lime juice
- •2 tablespoons fish sauce
- •2 tablespoons Asian sweet chili sauce
- •1 tablespoon vegetable oil
- •1 tablespoon sugar
- •9 ounces bean thread noodles
- •12 whole cherry tomatoes
- •12 whole cooked shrimp
- •1½ cups shredded cooked chicken
- •1½ cups bean sprouts
- •½ whole English hothouse cucumber
- •½ cup fresh mint leaves
- •½ cup fresh basil leaves
- •½ cup fresh cilantro leaves
- •⅓ cup shallots
- •1 whole red jalapeño chile
- •2 tablespoons chopped toasted peanuts
- •1 whole lime
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Cooking Instructions
- 1.
Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
5 min
- 2.
Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
10 min
- 3.
Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
5 min
- 4.
Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.
5 min
