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Cold Rice Noodles With Grilled Chicken and Peanut Sauce

David Tanis
  • 45 minutes
  • Serves 4

INGREDIENTS

6

Chicken thighs, about 1 1/4 pounds, boneless skinless

1

4-inch length lemon grass

1

Small handful Basil, sprigs

1

Carrot, medium

1

Small handful Cilantro, sprigs

2

Cucumbers, small

1

Garlic clove

4

Garlic cloves, large

2

1-inch chunk Ginger

1

Lime, wedges

1

Small handful Mint, sprigs

3/4 cup

Mung bean sprouts or other sprouts, fresh

1/4 cup

Peanuts, roasted

4 tbsp

Scallions

6

Thai chiles, small

7 tbsp

Fish sauce, Asian

12 tbsp

Lime juice

4 tbsp

Peanut butter, natural unsalted

3 tbsp

Soy sauce

8 oz

Rice vermicelli or other rice noodles, dried

6 tbsp

Brown sugar

1 pinch

Cayenne

1/8 tsp

Cayenne

2 tbsp

Rice vinegar

3 tsp

Sesame oil