When temperatures rise I always get cravings for spicy Thai food! Summer heat and spicy food seem a bit of a contradiction, but there’s something about the combination of spicy and cooling ingredients in Thai food that is very refreshing on a hot day. This simple salad offers delicious contrasts of spicy, sweet, salty, sour, soft, and crunchy. It’s not only made in a snap, it’s also very healthy and the ingredients can be found at any well stocked supermarket. The original recipe is from an old issue of Donna Hay Magazine.
Thai Chicken Noodle Salad
sweet chili sauce
rice vermicelli noodles, cooked until soft
carrots, peeled and cut into thin matchsticks
cucumbers, thinly sliced
red onion, thinly sliced
cilantro leaves (optional)
roasted salted peanuts, chopped
dressing (mix all ingredients together):
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1 teaspoon finely chopped ginger
2 tablespoons lime juice
1. Marinate chicken in soy sauce and sweet chili sauce.
2. Grill chicken on BBQ, or in grill pan. Slice into small strips.
3. Arrange noodles, vegetables, chicken, and herbs in individual bowls.
4. Drizzle with dressing and sprinkle with peanuts. Serve with lime wedges.