We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals ml. All herbs are fresh unless specified and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are g, unless specified.
A cool and crunchy main dish salad that will feed a family and then some. Helloooo lunch box! The creamy peanut butter dressing is snap to make and packs a big flavor! This is a noodled up version of my Crunchy Thai Salad. You can make this spicy or not so much. If you are a follower, you know I love easy meals with tons of flavor. This is no exception.
Summer is in full swing, and here in New York City at least, that means swampy weather, sweaty commutes to and from work, and very little desire on the part of this food blogger to stand over the stove for an extended period of time. The rice noodles cook in no time at all, and the only other stove task you need to do is searing a few chicken thighs, which can be done in less than 10 minutes. The rest of the ingredients are served raw——crunchy bean sprouts, carrots, cucumber, lettuce, and herbs, all smothered in that ubiquitous and delicious Vietnamese condiment, nuoc cham. So if the summer heat is getting you down, this Vietnamese rice noodle salad recipe is guaranteed to perk you back up.
Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions. Brush chicken with 2 tablespoons stir fry sauce.