My children love this light and fresh chicken and rice noodle salad. I like to use thin Thai rice noodles, which just require a few minutes of soaking in hot water. Serve the salad with thinly sliced serrano or green Thai chili peppers for those who prefer it with a bit more spice! If you have an Instant Pot, use it to cook the chicken earlier in the day or when you get home from work. Then come back and throw together the salad 30 to 60 minutes later. The chicken will tenderize from a long, slow natural release in the Instant Pot.
Ingredients
Chicken
2 pounds
boneless chicken breasts
2 cups
water
1 tablespoons
lime juice
1 tablespoons
fish sauce
1 inches
fresh ginger
sliced
Salad
8 ounces
Thai thin rice noodles
2 large
carrots
peeled into ribbons
(or grated)
1
English cucumbers
peeled into ribbons
(or thinly sliced into rounds)
2 cups
shredded
green cabbage
1 bunches
cilantro
chopped
1 bunches
fresh mint
chopped
(about ½ cup chopped leaves)
½ bunches
green onions
thinly sliced
½ cups
peanuts
Dressing
4 tablespoons
avocado oil
4 tablespoons
brown rice vinegar
3 tablespoons
lime juice
2 tablespoons
fish sauce
3 cloves
garlic
crushed
½ teaspoons
crushed red pepper flakes
