Finding healthy recipes my four children will eat is more than a challenge, sometimes it seems impossible. When I came across Thai Noodle Salad with Chicken over on Stacy McDonald’s Your Sacred Calling blog it seemed like a fun one-bowl dinner my young’uns just might enjoy.
Not only are my kiddos in love, we are having it again for dinner this week. Stacy’s recipe calls for serrano peppers in the sauce, which I left out the first time. I was surprised when all four children commented on how they would have liked it spicy. This week it will be!
This recipe fed my family of six for dinner with leftovers for lunch the following day.
Gluten Free Thai Noodle Salad with Chicken
7 oz dried, thin-ribbon rice noodles
2 1/2 cups cooked slicked chicken (can use steak or shrimp too)
3 cups finely shredded napa cabbage
1 cup shredded carrot
2 cups thinly sliced English cucumbers, cut in half
1/4 cup thinly sliced green onion
3/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup fresh mint leaves
Thai lime vinaigrette
salted dry-roasted peanuts, sunflower seeds, or cashews (optional)
Boil a pot of water and turn off heat. Soak noodles for 8-10 minutes, covered, in steaming water. Drain and rinse under cold water immediately. Drain well.
Place in a large bowl: noodles, chicken, cabbage, carrot, cucumber, green onion, cilantro, basil, and mint. Pour vinaigrette over the top and toss well. Garnish with chopped nuts.
Thai Lime Vinaigrette
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 tablespoon rice vinegar
2 tablespoon brown sugar
1-2 teaspoons Serrano chili (or jalapeno will work)
2 teaspoons garlic powder
Whisk together lime juice, fish sauce, vinegar, sugar, chili, and garlic. Whisk until sugar dissolves. Let stand for 10 minutes. Makes 3/4 cup.
Like my red plate? It’s a special one. Rhonda Ellis describes it beautiful in Power in a Special Plate.