Asian recipes are on the rise and we wanted to contribute with a Thai noodle salad. Rice noodles are gluten-free and ideal for celiac diets.
This fresh summer salad is made with raw vegetables, cashews and fresh herbs. If you are looking for refreshing dishes with a citrus spark, stay and we will teach you how to prepare this great salad with rice noodles.
Ingredients to make Thai Noodle Salad:
- 200 grams of rice noodles
- 80 grams of chicken breast
- 2 units of Carrot
- 1 unit of Cucumber
- 20 grams of chopped cashews
- 1 handful of fresh mint
- 1 handful of fresh coriander
- 1 tablespoon vegetable oil
For the dressing
- 1 pinch of salt
- 1 pinch of white sugar
- 1 tablespoon of rice vinegar
- 2 dessert spoons of olive oil
- 1 splash of lemon juice
How to make Thai Noodle Salad:
We gather all the ingredients to make the Thai noodle salad. First, we cook the rice noodles in plenty of boiling water following the manufacturer’s instructions. Drain; go through cold water and reserve. Cook the chicken in boiling water for 4-5 minutes (depending on the thickness of the pieces).
Peel the carrots and grate them using a grater. We booked. Remember that carrots help us maintain our tan and strengthen our eyesight. We cut the rest of the ingredients as indicated in the image: the chicken into strips, the cucumber into small squares and the herbs and finely chopped cashew nuts. We mix all the ingredients with the cooked rice noodles and move to mix. Prepare the dressing: mix the olive oil with the rice vinegar, a few drops of lemon, a pinch of salt and a little sugar. The amounts depend a little on your taste, so we recommend that you try them. Thai Noodle Salad is a fresh summer dish and comes together in no time!
