In the fresh meat case
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Prep Time: 0 min
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Cook Time: 20 min
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Serves 4
- 481
Calories
- 31G
Protein
- 737MG
Sodium
- 3.5G
Sat.fat
- 17G
Sugar
In the fresh meat case
Ingredients
1 tbsp. canola oil
1/2 cup prepared sweet Thai chili sauce, divided
8 oz. broad rice noodles
1 red bell pepper, cut into matchsticks
1 cup shelled edamame
2 carrots, peeled and thinly sliced on an angle
2 green onions, thinly sliced
3 tbsp. lime juice
3 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tsp. garlic chili sauce, such as Sriracha
1 tsp. sesame oil
1/2 cup fresh cilantro leaves
1/4 cup chopped cashews
Heat the oil in a large nonstick skillet set over medium heat. Crumble in the ground chicken. Cook for 5 minutes or until browned. Stir in 1/4 cup sweet Thai chili sauce. Simmer for 3 minutes or until glossy. Cool completely.
Place the noodles in a large, heat-proof bowl; top with boiling water. Cover and let stand for 10 minutes. Drain well and place under cold running water.
Toss the noodles with the cooked chicken, red pepper, edamame, carrots and green onions. Whisk the remaining sweet Thai chili sauce with the lime juice, soy sauce, vinegar, chili sauce and sesame oil. Pour over the salad and toss to coat. Sprinkle cilantro and cashews over top.
Thai Rice Noodle Salad
10 
