Cold Rice Noodles with Peanut-Lime Chicken
Photo © Deb Perelman
- 6 tablespoons Asian fish sauce
- 6 tablespoons brown sugar
- 12 tablespoons lime juice
- 2 garlic cloves, finely grated or minced
- Small Thai or Serrano chiles, thinly sliced, to taste
- 3 tablespoons Asian fish sauce
- 3 tablespoons rice vinegar
- 9 tablespoons lime juice
- 3 tablespoons soy sauce
- 1 one-and-a-half inch chunk ginger, peeled and sliced
- 6 tablespoons natural unsalted peanut butter
- 1 tablespoon toasted sesame oil
- Pinch of cayenne
- 1 1/4 pounds boneless skinless chicken thighs (about 6)
- 8 ounces dried rice vermicelli or other rice noodles
- 2 small cucumbers, cut in 1/4-inch half moons
- 2 medium carrots, cut in thin julienne
- Additional vegetables, as suggested above
- Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)
- 4 or more scallions, slivered
- 1/4 cup crushed or chopped roasted peanuts
- Lime wedges (to serve)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil or mint or cilantro, sprigs (1 Small handful)
- Carrots, medium (2)
- Cucumbers, small (2)
- Ginger (1 one-and-a-half inch chunk)
- Lime (1)
- Peanuts, roasted (1/4 cup)
- Scallions (4)
- Thai or serrano chiles, Small (1)
- Vegetables (1)
- Meat
- 1 1/4 pounds boneless skinless chicken thighs, boneless skinless (6)
- Condiments
- Fish sauce, Asian (9 tablespoons)
- Peanut butter, natural unsalted (6 tablespoons)
- Rice vinegar (3 tablespoons)
Soy sauce (3 tablespoons)
- Cooking & Baking
- Brown sugar (6 tablespoons)
- Cayenne (1 Pinch)
- Garlic cloves (2)
- Sesame oil, toasted (1 tablespoon)
- Pasta & Grains
- Rice vermicelli or other rice noodles, dried (8 ounces)
- Drinks
- Lime juice (21 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Published June 22, 2012 (7 months ago).
370 people saved this recipe.
