Ingredients
- 250 G Rice Noodles*
- 115 G Carrot, Peeled And Sliced Into Thin Strips
- 115 G Red Pepper, Seeds Removed And Sliced Into Thin Strips
- 50 G (4 Stalks) Green Onion, Thinly Sliced
- 425 G Cooked Chicken Breast, Shredded
- 100 G Mung Bean Sprouts, Found In The Produce Aisle
- 15 G Fresh Basil, Roughly Chopped
- 10 G Fresh Cilantro, Roughly Chopped
- 10 G Fresh Mint Leaves, Roughly Chopped
- 50 G Roasted And Salted Peanuts, Chopped
- 1 Clove Garlic, Minced Or Pressed
- 90 G Lime Juice Or The Juice Of 2 Limes
- 60 G Rice Vinegar*
- 90 G Fish Sauce*
- 50 G Chili Garlic Sauce*
- 26 G Drops Liquid Stevia
- 60 G Water
Instructions
- Bring a pot of water to a boil. When the water is boiling, turn off the heat and add the rice noodles. Let them sit in the hot water until tender, about 5 minutes, then drain and set aside.
- In a medium bowl, combine all the ingredients for the sauce and whisk until combined. Set aside.
- Prep all the veggies. You can slice them by hand, shred them with a food processor or use the julienne attachment on a mandoline. Place them into the largest bowl you have along with the fresh herbs and bean sprouts.
- Shred the chicken using two forks or your fingers and add it to the bowl. Then, add the rice noodles and sauce. Carefully toss the salad together to incorporate and serve with a sprinkling of peanuts.