1 pound skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
1/2 cup minced shallots
2 tablespoons sugar
1 tablespoon fish sauce
1/4 teaspoon black pepper
1 cup (1/4-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut carrot
1/4 cup fresh bean sprouts
1/4 cup coarsely chopped fresh basil
1/4 cup cilantro sprigs
1/4 cup coarsely chopped fresh mint
1 small cucumber (about 6 ounces), peeled, halved lengthwise, seeded, and thinly sliced
How to Make It
To prepare noodles, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain and place in a large bowl.
To prepare the sauce, place lime juice and the next 4 ingredients (lime juice through garlic) in a blender, and process until smooth.
To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté for 3 minutes. Stir in shallots. Cook 1 minute; stir constantly. Add sugar; cook 5 minutes, stirring frequently. Remove from heat; stir in 1 tablespoon fish sauce and black pepper.
To prepare salad, combine noodles, sauce, chicken mixture, bell pepper, and remaining ingredients in a large bowl, and toss well.
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