Relish this Thai salad both warm and cold. Cool cucumber and spicy noodles along with the peanuts make this a wonderful summer dish.
Prepare the dressing in a small bowl. Mix the following together
Juice of 1 lime.
1 tsp. Sweet Basil Chili sauce
2 tbsp Thai Seasoning Sauce - Golden Mountain
2 tbsp rice vinegar
3 tbsp sweet chili sauce
1 tbsp sesame oil
1 teaspoon fresh ginger minced
1 fresh garlic minced
Kosher salt and ground black pepper to taste
2 tsp fish sauce, or to taste.
Noodles
4 ounces Rice Noodles
2 cups torn Boston lettuce or spring mix salad greens
1 1/2 cups shredded cooked chicken or smoked salmon, or sauteed shrimp or moc duck
1/2 cup thinly sliced seeded cucumber
1/2 cup coarsely chopped peanuts
1/4 cup julienned carrots
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup thin red onion slices
BRING 8 cups water to boil in large saucepan. Add rice noodles; cook 3 to 4 minutes or until noodles are tender but firm. Rinse under cold water; drain well.
PLACE noodles in large bowl. Add remaining ingredients and dressing; toss gently.
