Ingredients Jump to Instructions ↓

  1. 1 pound boneless, skinless chicken breasts, trimmed

  2. 4 ounces wide rice noodles

  3. 1/2 cup rice-wine vinegar

  4. 1 tablespoon fish sauce, (see Ingredient Note)

  5. 2 teaspoons sugar, or to taste

  6. 3 cups shredded napa cabbage

  7. 1 English cucumber, halved, seeded and thinly sliced

  8. 1 cup shredded carrot

  9. 1 cup slivered fresh basil

  10. 1/2 cup finely chopped unsalted roasted peanuts

Instructions Jump to Ingredients ↑

  1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat and gently simmer until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred into bite-size strips.

  2. Meanwhile, bring a large pot of water to a boil. Stir in rice noodles and cook until just tender, 6 to 8 minutes, or according to package directions. Drain and rinse under cold water.

  3. Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Add the chicken, noodles, cabbage, cucumber, carrot, basil and peanuts; toss to combine. Serve immediately.


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