Vietnamese Noodle Salad With Grilled Chicken | Oregonian Recipes

Name: Vietnamese Noodle Salad With Grilled Chicken | Oregonian Recipes
Ingredients: 2 tablespoons vegetable oil; 3 cloves minced garlic (divided); 1/4 cup plus 3 tablespoons fish sauce (divided; most are gluten-free, but read the label); 4 tablespoons granulated sugar (divided); Grated zest of 1 lime; 1/4 teaspoon crushed red pepper flakes; 1 pound boneless, skinless chicken thighs; 6 tablespoons fresh lime juice; 1 tablespoon sliced jalapeño chile, or more to taste; 1 6.75-ounce package dried rice vermicelli; 1 cup thinly sliced cucumbers; 3 cups shredded or thinly sliced mixed vegetables such as carrots, lettuce, green onions, daikon radish or bean sprouts; 1 cup lightly packed fresh cilantro and/or mint leaves; 1/3 cup chopped peanuts

recipes.oregonlive.com

Toss the soft, cool noodles with crisp raw vegetables and top the whole thing with peanuts and hot-off-the-grill chicken for an appealing contrast of texture...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.

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Ingredients

2 tablespoons vegetable oil
3 cloves minced garlic (divided)
1/4 cup plus 3 tablespoons fish sauce (divided; most are gluten-free, but read the label)
4 tablespoons granulated sugar (divided)
Grated zest of 1 lime
1/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken thighs
6 tablespoons fresh lime juice
1 tablespoon sliced jalapeño chile, or more to taste
1 6.75-ounce package dried rice vermicelli
1 cup thinly sliced cucumbers
3 cups shredded or thinly sliced mixed vegetables such as carrots, lettuce, green onions, daikon radish or bean sprouts
1 cup lightly packed fresh cilantro and/or mint leaves
1/3 cup chopped peanuts