Pad Thai Noodle Salad

Ingredients   

  •     7 ounce(s) vermicelli rice noodles
  •     2 tablespoon(s) (from 2 limes) fresh lime juice
  •     1 1/2 teaspoon(s) (from 2 limes) grated lime peel
  •     1 pound(s) skinless, boneless chicken thighs
  •     1/4 teaspoon(s) salt
  •     1/4 teaspoon(s) pepper
  •     1 bunch(es) green onions
  •     2 tablespoon(s) fish sauce
  •     2 tablespoon(s) brown sugar
  •     2 tablespoon(s) vegetable oil
  •     1 tablespoon(s) cider vinegar
  •     1/8 teaspoon(s) salt
  •     2 cup(s) baby watercress
  •     1 cup(s) shredded carrots
  •     5 radishes, sliced into half-moons
  •     1/3 cup(s) chopped roasted salted peanuts

Directions

  1.     Prepare grill for covered direct grilling on medium-high.
  2.     Cook noodles as label directs; drain and rinse with cold water until cool. Drain well. With kitchen shears, snip noodles until loosened.
  3.     Meanwhile, from limes, grate peel and squeeze juice. Rub chicken with lime peel; sprinkle with pepper and 1/4 teaspoon salt.
  4.     Grill chicken, covered, 7 to 9 minutes or until cooked through (165 degrees F), turning over once; grill onions 2 to 3 minutes or until lightly charred, turning occasionally. Transfer both to cutting board; let cool, then chop.
  5.     In large bowl, whisk lime juice, fish sauce, sugar, oil, vinegar, and 1/8 teaspoon salt. Add noodles, chicken, and all vegetables; toss to combine. Top with peanuts.

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