Thai Peanut Chicken Ramen Noodle Salad.

Name: Salad Mie Ramen Ayam Kacang Thailand.
Total time: 25 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 package s brown rice ramen noodles, seasoning packet discarded; 3 heads romaine lettuce, shredded; 4 carrots, shredded; 3 g reen onions, chopped; 2 Persian cucumbers, thinly sliced; 1 mango, diced; 1/2 cup each fresh cilantro and basil, roughly chopped; 1 cup cooked shredded chicken; 1 avocado, sliced; 1/3 cup roasted peanuts, chopped; 1/4 cup sesame oil; 1/4 cup rice vinegar; 1/4 cup creamy peanut butter; 3 tablespoons low sodium soy sauce; 2 tablespoons honey ((use maple syrup if vegan)); 2 tablespoons Thai red curry paste; juice of 1 lime; 1 Jalapeño, chopped, and seeded, if desired

A fresh mix of lettuce, carrots, cucumbers, ramen noodles, shredded chicken, and avocado. Toss it all up with a sweet and spicy Thai peanut sauce for a salad that's healthy and satisfying.

⏱️ 25 min 🔪 Prep: 20 min 🔥 Cook: 5 min 📊 Medium 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

2 package s brown rice ramen noodles, seasoning packet discarded
3 heads romaine lettuce, shredded
4 carrots, shredded
3 g reen onions, chopped
2 Persian cucumbers, thinly sliced
1 mango, diced
1/2 cup each fresh cilantro and basil, roughly chopped
1 cup cooked shredded chicken
1 avocado, sliced
1/3 cup roasted peanuts, chopped
1/4 cup sesame oil
1/4 cup rice vinegar
1/4 cup creamy peanut butter
3 tablespoons low sodium soy sauce
2 tablespoons honey ((use maple syrup if vegan))
2 tablespoons Thai red curry paste
juice of 1 lime
1 Jalapeño, chopped, and seeded, if desired

Steps

1. Cook the rice noodles according to package directions. Drain2. In a large salad bowl, combine the lettuce, carrots, green onions, cucumbers, mangos, cilantro, and basil. Add the chicken and noodles. 3. To make the peanut sauce. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. If needed, thin the sauce with a couple tablespoons water or coconut milk. 4. Just before serving, pour the sauce over the salad, tossing to combine. Top the salad with avocado and peanuts. Serve and enjoy!