Ingredients
1/2 lb GF Thai rice noodles
2 Tbsp rice vinegar
2 Tbsp GF soy sauce
1/2 Tbsp fish sauce (optional)
1 Tbsp sesame oil
1 Tbsp honey (1 Tbsp brown sugar)
1 tsp hot sauce or 1/4 tsp red chili flakes
1 Garlic clove (minced)
2 tsps Ginger (minced)
4 cups Roasted chicken (shredded)
2 medium carrots (sliced thin into matchsticks)
1 Red Bell pepper (sliced thinly)
1 English Cucumber (halved length wise and sliced thinly)
2 cups Beans sprouts
2 Green onions (thinly sliced)
1/2 cup cilantro (or 1/3 cup Thai Basil) roughly chopped
2 Tbsp sesame seeds
1 lime, sliced into wedges
Directions
- lace 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.
