Asian Spring Noodle Salad
Thai Kitchen Stir-Fry Rice Noodles
227 mL, trimmed and cut into 2” pieces
Whole Prepared Chicken
Cut into Bite Sized Pieces
227 mL, halved
Juice of 2 limes
Thai Kitchen Premium Fish Sauce
Thai Kitchen Sweet Chili Sauce
Prepare the noodles as directed then cut them into 2-3” (5-8 cm) short lengths and toss with the sunflower oil.
Place Asparagus in a skillet filled halfway with water and bring to a boil. Once at a boil cook asparagus for about 1 minute longer until it is tender but still quite crisp. Then drain.
Mix the dressing by combining the lime juice with the rice vinegar, fish sauce, brown sugar, and sweet chili sauce.
Toss the Rice Noodles with the asparagus, chicken, grape tomatoes and dressing.
Serve warm or cold.
Recipe courtesy of https://www.frugalmomeh.com