MealsJune-July 2013

Gluten-Free Thai Chicken Noodle Salad


Thai Chicken Noodle Salad

Photo by Matthew Kadey

Infused with classic salty, sweet-and-sour Asian flavors, tender noodles and crisp vegetables deliver wonderful flavors and textures. Use wider gluten-free rice noodles, not the very thin, vermicelli-style ones, and look for more nutritious brown rice versions. Supermarket rotisserie chicken is a convenient way to infuse this dish with protein without turning on the oven.

pound ( package) gluten-free Thai rice noodles
2 tablespoons rice vinegar
2 tablespoons gluten-free soy sauce
1 tablespoons fish sauce, optional
1 tablespoon sesame oil
1 tablespoon honey, coconut sugar or brown sugar
1 teaspoon Asian hot sauce, such as Sriracha, or
teaspoon red chili flakes
1 garlic clove, finely minced
2 teaspoons finely minced ginger
4 cups shredded cooked gluten-free rotisserie chicken
2 medium carrots, sliced into thin matchsticks
1 red bell pepper, thinly sliced
1 English cucumber, halved length wise and thinly sliced crosswise
2 cups bean sprouts
2 green onions (scallions), white and green parts, thinly sliced
⅓ cup cilantro or Thai basil, roughly chopped, for garnish
2 tablespoons sesame seeds, for garnish
1 lime, sliced into wedges, for garnish

1. Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil using an electric kettle and pour the water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.

2. Meanwhile, stir rice vinegar together with soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. Add this dressing to noodles and toss to coat.

3. Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.

4. Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.

Each serving contains 429 calories, 19g total fat, 4g saturated fat, 0g trans fat, 96mg cholesterol, 899mg sodium, 44g carbohydrate, 3g fiber, 6g sugars, 22g protein, 27Est GL.

Matthew Kadey, RD, ( is a dietitian and author of The Muffin Tin Chef.

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