The first time I had a spicy, cold rice noodle salad, itwasn’t the bold flavors that caught me by surprise, but the strange andaddictive texture. It was so different to any pasta salad I’d ever had before,that I was kind of bummed I hadn’t known about this stuff sooner. Makesme sad to think about all the time back I wasted on those stupid, tri-color fusillisalads. Anyway, this is pretty easy and delicious stuff. I’m noteven sure these noodles are technically cooked, but simply softened in very hotwater to your personal preference of tenderness. You can, and many do, boilthis stuff like pasta for a couple minutes, and have what’s much closer to aproper al dente angel hair, but I much prefer the toothsomeness you get usingthe hot water method.
Unlike undercooked wheat flour pastas, this isn’t a gummy,crunch, but much more of a “pop” or “snap” as your teeth break through thealmost tender noodles. Once soaked with the vibrant dressing, and topped withthe optional, but highly recommended grilled chicken, you have a change-of-pacelunch that will be the talk of the water cooler.Speaking of the chicken, all you’ll need to do is double thedressing recipe, and pour half over some boneless skinless chicken thighs (orany other cut). Let sit out, marinating for 30 minutes, and then grill tocaramelized perfection. I hope you give this great spicy rice noodle salad atry soon. Enjoy!
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Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almostboiling water until desired tenderness, rinsed, drained thoroughly)3 garlic cloves, crushed1/3 cup seasoned rice vinegar1 or 2 tbsp samal or other ground chili sauce3 tbsp fish sauce1 tsp brown sugar1/4 tsp salt1 cup carrot julienne 4 green onions, chopped1/2 cup packed mixture of chopped basil, mint, and cilantro1/2 cup chopped peanuts1 tsp sesame oilOptional:6 grilled boneless skinless chicken thighssliced Fresno chilies
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