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: Thai Chicken Noodle Salad Recipe
| Recipe Detail | ||
| Noodle Recipes "1 rotisserie chicken (2-1/2 pounds) 4 cups water 2 packages (3 ounces each) ramen noodles 3/4 cup reduced-fat creamy peanut butter, at room temperature 3/4 cup light coconut milk 1/4 cup lime juice 1/4 cup chopped fresh cilantro 1 tablespoon sugar 3/4 teaspoon salt 1/4 teaspoon cayenne 6 scallions, trimmed, thinly sliced 1 small seedless cucumber, pared, halved lengthwise, cut into 1/4-inch slices " "1. Discard skin from rotisserie chicken. Remove meat; cut into strips. In medium-size saucepan, bring water to boiling. Break each package of noodles into 4 (save seasoning packets for future use). Add ramen noodles to boiling water. Remove from heat; let stand, covered, 5 minutes. 2. Meanwhile, in large bowl, whisk together peanut butter, coconut milk, lime juice, cilantro, sugar, salt and cayenne until smooth. Add chicken, scallions and cucumber to peanut butter mixture. 3. Drain noodles; rinse with cold water. Add to large bowl with chicken mixture; toss thoroughly. " | ||
