Ingredients with Measurements:
- 200g rice noodles
- 1 cup cooked and shredded chicken
- 1 cup sliced cucumber
- 1 cup sliced carrots
- 1 cup sliced red bell pepper
- 1 cup sliced green onions
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 1/4 cup chopped roasted peanuts
- 1/4 cup fried shallots
Dressing:
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp grated lengkuas (galangal)
- 1 tbsp grated ginger
- 1 garlic clove, minced
- 1 red chili, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. In a large bowl, combine the cooked and shredded chicken, sliced cucumber, carrots, red bell pepper, green onions, cilantro, mint leaves, and basil leaves.
3. In a small bowl, whisk together the lime juice, fish sauce, palm sugar, grated lengkuas, grated ginger, minced garlic, and sliced red chili.
4. Pour the dressing over the salad and toss to combine.
5. Serve the salad on a platter and sprinkle with chopped roasted peanuts and fried shallots.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 7g
- Carbohydrates: 28g
- Protein: 12g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Cucumber, carrots, red bell pepper, and green onions can be substituted with any vegetables of your choice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add sliced mango or papaya for a tropical twist.
- Use vermicelli noodles instead of rice noodles.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Make sure to rinse the cooked noodles with cold water to prevent them from sticking together.
- Use a mandoline to slice the vegetables thinly and evenly.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad on a large platter and garnish with chopped roasted peanuts and fried shallots.
Garnishes:
- Chopped roasted peanuts and fried shallots
Pairings:
- Serve with a cold glass of Thai iced tea.
Suggested side dishes:
- None
Troubleshooting advice:
- If the dressing is too sweet, add more lime juice and fish sauce to balance the flavors.
- If the salad is too dry, add more dressing.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and using in the salad.
Food history:
- Lengkuas, also known as galangal, is a root spice commonly used in Southeast Asian cuisine.
Flavor profiles:
- The salad has a refreshing and tangy flavor from the lime juice and fish sauce, with a hint of sweetness from the palm sugar. The lengkuas and ginger add a subtle spiciness to the dressing.
Serving suggestions:
- Serve the salad as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Thai
Taste: Tangy, Spicy, Refreshing, Savory, Herbal