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INGREDIENTS
Ingredients
- Spicy Lime Vinaigrette:
- 1/2 cup sugar
- 1/4 cup fresh lime juice
- 1/4 cup rice vinegar
- 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 6 cloves garlic, minced
- 1 tablespoon crushed red pepper flakes
- 1/2 teaspoon salt
- 4 ounces Thai Kitchen® Gluten Free Thin Rice Noodles
- 2 cups torn Boston lettuce or spring mix salad greens
- 1 1/2 cups shredded cooked chicken
- 1/2 cup thinly sliced seeded cucumber
- 1/2 cup coarsely chopped peanuts
- 1/4 cup julienned carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup thin red onion, slices
INSTRUCTIONS
- 1 FOR the Vinaigrette, mix all ingredients in medium bowl. Set aside.
- 2 BRING 8 cups water to boil in large saucepan. Add rice noodles; cook 3 to 4 minutes or until noodles are tender but firm. Rinse under cold water; drain well.
- 3 PLACE noodles in large bowl. Add remaining ingredients and Vinaigrette; toss gently.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
