I heavily adapted the dressing recipe and next time I make it, I'll adapt it even more. The peanut dressing and marinade was WAY too sour from the lime juice. I added 3 tablespoons of sugar and a heaping tablespoon of hoisin as well. I also didn't like the ratio of fish sauce. Might decrease that as well. But the salad part was yummy.
The best part about this recipe is it's gluten free. Well, the original recipe is. I added the hoisin and that's not gluten free (is there a gluten free version?). I also used cilantro and scallions from my garden! I love my little garden. It's been doing so well after I replaced half of it from our massive hail storms at the beginning of the summer. But that is neither here nor there. This salad is the essence of summer and we loved it. Try it out!
Cold Rice Noodles with Peanut-Lime Chicken (adapted from Smitten Kitchen who I wholeheartedly love!)
Peanut dressing
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
6 tablespoons lime juice
3 tablespoons soy sauce (use gluten free tamari if needed)
1 one-and-a-half inch chunk ginger, peeled and sliced
6 tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
6 tablespoons lime juice
3 tablespoons soy sauce (use gluten free tamari if needed)
1 one-and-a-half inch chunk ginger, peeled and sliced
6 tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
3 tablespoons brown sugar
2 tablespoons hoisin sauce (omit if going gluten free!)
Pinch of cayenne
Pinch of cayenne
Chicken and noodle salad
1pound boneless skinless chicken thighs or breasts
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
Small handful basil or mint or cilantro sprigs, or any combo thereof (chopped)
4 or more scallions, slivered
1/4 cup crushed or chopped roasted peanuts
1pound boneless skinless chicken thighs or breasts
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
Small handful basil or mint or cilantro sprigs, or any combo thereof (chopped)
4 or more scallions, slivered
1/4 cup crushed or chopped roasted peanuts
Marinate the chicken: Stir together 1/2 the dipping sauce and 1/3 the peanut dressing (you can eyeball this) in the bottom of a low-sided bowl or dish. Add the chicken to the mixture and toss to coat. Let marinate at least 15 minutes.
Cook the noodles: Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well. Mix a bit of sesame oil in to prevent clumping.
Cook the chicken: Grill the chicken on an outdoor grill, a stove-top grill pan, or run under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
To serve: Layer noodles, veggies, and chicken in a serving bowl. Top with dressing and add sprinkle with cilantro, scallions, basil, or whatever you'd like! Enjoy!
