Cold Rice Noodles with Grilled Chicken and Peanut Sauce


Dipping sauce

3 tbsp fish sauce
3 tbsp brown sugar
6 tbsp lime juice
1 garlic clove, grated
1 serrano chile

Peanut Dressing

2 tbsp fish sauce
2 tbsp rice vinegar
6 tbsp lime juice
2 tbsp soy sauce
1 inch chunk of ginger, peeled and sliced
4 tbsp peanut butter
2 tsp sesame oil
pinch cayenne

Chicken and Noodles

1 1/4 pounds chicken, breasts or thighs
4 garlic cloves, halved
1 inch chunk ginger, peeled and sliced
1 4 inch center of lemon grass, thin sliced
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sesame oil
3 tbsp brown sugar
1/8 tsp cayenne
8 oz dried rice vermicelli
2 cucumbers, cut into 1/4 inch halves
1 carrot, thinly sliced
3/4 cup bean sprouts
small amount of basil, mint, cilantro for topping
4 tbsp slivered green onions
1/4 cup chopped peanuts
lime wedges for garnish


Mix together dipping sauce ingredients, making sure that the that the sugar is dissolved.

Mix together all dressing ingredients in a blender or food processor, mixture should be thick.

Put the chicken in a bowl. Prepare the marinade by pureeing the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne. Pour over chicken and toss to coat. Let sit for at least 15 minutes.

Bring a pot of water to boil, and turn off the heat. Add vermicelli and soak for about 7-8 minutes. Check doneness and drain when al dente. Rinse under cold water and fluff.

Heat a skillet on medium high heat, add oil and cook until browned and cooked through Let cool slightly and chop into bite sided pieces.

Dress the veggies with 1 tbsp of dipping sauce. Divide noodles into bowls and top with veggies and chicken. Top with 2 tbsp of dipping sauce and 2 tbsp peanut sauce. Add basil, mint and cilantro. Sprinkle with green onions and crushed peanuts. Serve with lime wedges.


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