Thai Chicken Noodle Salad (Gluten Free)

"The recipe comes from Living Without. It is loaded with tons of wonderful fresh vegetables. If you can boil water you can make this wonderful salad. When cooking gluten free, please read labels carefully. Costco has gluten free rotisserie chicken."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Starrynews photo by Starrynews
Ready In:
40mins
Ingredients:
18
Serves:
6-8

ingredients

  • 12 lb gluten-free Thai rice noodles
  • 2 tablespoons rice vinegar
  • 2 tablespoons gluten-free soy sauce
  • 12 tablespoon fish sauce (optional)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or 1 tablespoon brown sugar
  • 1 teaspoon hot sauce (Sirracha) or 1/4 teaspoon red chili pepper flakes
  • 1 garlic clove, finely minced
  • 2 teaspoons finely minced fresh ginger
  • 4 cups shredded gluten-free rotisserie-cooked chicken
  • 2 medium carrots, sliced into thin matchsticks
  • 1 red bell pepper, thinly sliced
  • 1 English cucumber, halved length wise and thinly sliced crosswise
  • 2 cups bean sprouts
  • 2 green onions, white and green parts, thinly sliced (scallions)
  • 13 cup cilantro or 1/3 cup Thai basil, roughly chopped, for garnish
  • 2 tablespoons sesame seeds, for garnish
  • 1 lime, sliced into wedges, for garnish
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directions

  • Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
  • While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
  • Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
  • Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.

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Reviews

  1. I really enjoyed this Salad! I did add mandarin oranges and pickled baby corn to my salad. It was filling and taste Great!
     
  2. Great salad! Loved the color and crunch from all the veggies. For the ingredients with options, I used brown sugar, hot sauce, and cilantro and did include the optional fish sauce. Portion size was very generous - I look forward to the leftovers! The one question I had was what size noodle to use - I ended up going with medium. Thanks for sharing! ZWT9
     
  3. Lovely salad. I ended up doubling the dressing because there were just so many noodles. Really enjoyed the combination of veggies and flavors.
     
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Tweaks

  1. Doubled the dressing.
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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