Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette

Name: Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette
Cuisine: Thai,
Ingredients: Spicy Lime Vinaigrette:; 1/2 cup (125 ) sugar; 1/4 cup (50 ) fresh lime juice; 1/4 cup (50 ) rice vinegar; 3 tbsps (45 ) Premium Fish Sauce; 6 cloves garlic minced; 1 tbsp (15 ) crushed red pepper flakes; 1/2 tsp (2 ) salt; 4 oz (115 ) Thin Rice Noodles; 2 cups (500 ) torn Boston lettuce or spring mix salad greens; 1 1/2 cups (325 ) shredded cooked chicken; 1/2 cup (125 ) thinly sliced seeded cucumber; 1/2 cup (125 ) coarsely chopped peanuts; 1/4 cup (50 ) julienned carrots; 1/4 cup (50 ) chopped fresh cilantro; 1/4 cup (50 ) chopped green onions; 1/4 cup (50 ) thin red onion slices

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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.