Thai Ruby Rice Noodle Salad with Chicken & Sweet Chili-Citrus Dressing
Submitted by Carmell Childs
About the cook: I’m a country gal, wife, and mother of four, who is slightly obsessed with good food and the development thereof!
About the dish: The inspiration for this salad came after my husband took me out for a banh mi sandwich, irionically I ordered a salad instead then came home and created my version of the ultimate Asian noodle salad! I immediately fell in love with all the fresh veggies, sweet and sour flavors and various textures in this salad!
National Origin: Asian
Estimated Time: Under 30 Minutes
1 1/4 cups Ruby Red Grapefruit Juice Drink
2/3 cup sweet Thai chili sauce
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1/2 teaspoon fresh ginger, finely grated
7 ounces stir fry or vermicelli rice noodles*
2 ruby red grapefruits
2 cups rotisserie chicken breast, shredded
2 cups matchstick cut carrots
1 cucumber, cut into matchsticks
1/2 red onion, thinly sliced
1/4 cup, chopped cilantro
1 1/2 tablespoons mint leaf, minced
1 cup party peanuts, chopped
Lime wedges, for serving
Place the juice drink, chili sauce, fish sauce, lime juice and ginger in a small sauce pan. Bring to a boil over medium-high heat, reduce heat to medium and boil for 10-12 minutes. Place in the fridge to cool.
Cook noodles, just until soft, according to package directions then rinse in cold water.
Meanwhile, segment the grapefruits by slicing off the top and bottom to expose the flesh. Stand the fruit on a flat end. Using a sharp knife to follow the curves of the sides, cut off the peel down to the flesh. Holding the fruit over a bowl, cut the segments free of the membrane on each side.
In a large bowl add noodles, chicken, veggies, and herbs; toss well with the chilled dressing. Serve with grapefruit segment pieces, peanuts, and a generous squeeze of lime.
*Any variety of rice noodle can be used. Look for noodles in the Asian section of most grocery stores.