Cold rice noodles topped with chicken, carrot, cucumber, mint, cilantro, green onion, and peanuts then drizzled with a spicy garlic and lime dipping sauce.
Add the chicken to a medium saucepan and pour in enough water to completely cover the chicken by at least 1-inch. Bring to a boil over medium-high heat.
When water begins boiling cover the pan and reduce the heat to medium. Boil the chicken until cooked through (165°F internal temperature), about 10 minutes. When cooked transfer the chicken to a cutting board and set aside to cool.
Prepare the noodles according to package directions then rinse under cold water.
Set out 4 bowls and divide the noodles evenly placing them in the bottom of each bowl.
When cool enough to handle use your hands to shred the chicken then divide evenly among the bowls placing the chicken on one side of each bowl.
Divide the carrot, cucumber, and herbs evenly among the bowls placing them on the opposite side of the bowl from the chicken.
Sprinkle the green onion and peanuts evenly over the bowls.
In a small bowl mix together the soy sauce, lime juice, garlic, and crushed red pepper then drizzled the sauce evenly over the bowls.
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