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Thai Kitchen Recipes

Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette

  • Cook Time:5 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium


Spicy Lime Vinaigrette:

1/2 (125 mL) cup sugar

1/4 cup (50 mL) fresh lime juice

1/4 cup (50 mL) rice vinegar

3 tablespoons (45 mL) Thai Kitchen® Premium Fish Sauce

6 cloves garlic, minced

1 tablespoon (15 mL) crushed red pepper flakes

1/2 teaspoon (2 mL) salt


4 ounces (115 g)Thai Kitchen® Thin Rice Noodles

2 cups (500 mL) torn Boston lettuce or spring mix salad greens

1 1/2 cups (325 mL) shredded cooked chicken

1/2 cup (125 mL) thinly sliced seeded cucumber

1/2 cup (125 mL) coarsely chopped peanuts

1/4 cup (50 mL) julienned carrots

1/4 cup (50 mL) chopped fresh cilantro

1/4 cup (50 mL) chopped green onions

1/4 cup (50 mL) thin red onion slices


FOR the Vinaigrette, mix all ingredients in medium bowl. Set aside.

BRING 8 cups (2 L) 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.

PLACE noodles in large bowl. Add remaining ingredients and Vinaigrette; toss gently.

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