Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish. Redbridge beer is gluten-free.


"If you can't control your peanut butter, you can't expect to control your life."
-Bill Watterson

The refrigerator light goes on...

I love rice noodles. The texture is great and they are quick to cook. There are a few tricks though. One is to not overcook them or they will become gummy. Second is that they will stick together if not oiled or sauced almost immediately, especially if you're going to use them in a salad like this recipe.

There is the drawback that they don't have much fiber, but the other day there were brown rice noodles at Whole Foods made by Annie Chun. These are really fantastic and worth the extra 60 cents or so. The texture is a little denser and the rice flavor a little bolder. Best of all, they contain 4 grams of fiber per serving, where the regular ones have none.


Rice Noodle Chicken Salad

Servings: 2 | Serving size: about 4 cups salad

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe will keep well for about 24 hours in the refrigerator.

4 quarts water
3 ounces rice noodles
2 tsp dark sesame oil
8 ounces boneless skinless chicken thighs
1 large carrot (peeled and diced)
1 small red bell pepper (diced)
2 medium green onions (sliced crosswise)
1 medium cucumber (cubed)
2 Tbsp no salt added peanut butter
2 Tbsp low sodium soy or gluten-free tamari sauce
1/4 tsp red pepper flakes
1/2 tsp lime zest
1 lime (juiced)
4 Tbsp beer
1/2 tsp Tabasco sauce
1/2 tsp sugar
fresh ground black pepper (to taste)
1/4 cup cilantro leaves

Place 3 quarts of water in a large sauce pan over high heat.

When boiling add the rice noodles. Cook the rice noodles for about 2 to 3 minutes. Remove and run under cold water.

Place in a large mixing bowl with the sesame oil. Toss until the noodles are separated and coated with oil. Chill.

While the water for the noodles is heating place 1 quart water in a medium skillet over high heat.

When nearly boiling add the chicken thighs. Poach for about 12 minutes until the chicken is cooked through and remove to a plate. Let cool and then dice.

Add the carrot, peppers, green onions and cucumber to the bowl with the noodles. Toss well and chill.

Whisk together the peanut butter, soy sauce, red pepper flakes, lime zest, lime juice, beer, Tabasco, sugar and pepper until smooth.

Add the diced chicken and peanut sauce to the bowl with the noodles and vegetables. Add the cilantro leaves.

Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.

Nutrition Facts

Serving size: about 4 cups salad

Servings: 2

Amount Per Serving

Calories 613 Calories from Fat 230
% Daily Value
Total Fat 25g 41%
    Saturated Fat 5g 20%
    Monounsaturated Fat 11g
    Trans Fat 0g
Cholesterol 94mg 32%
Sodium 511mg 20%
Total Carbohydrates 64g 22%
    Dietary Fiber 7g 22%
    Sugars 13g
Protein 34g
Vitamin A 237% Vitamin C 198%
Calcium 9% Iron 25%
Vitamin K 73 mcg Potassium 1151 mg
Magnesium 124 mg