Watch the Full Step-by-Step
Servings: 4
- Medium pot
- Large mixing bowl
- Chef's knife
- Kitchen scale
INGREDIENTS
- 3.5 ounces/100 grams glass noodles, bean thread noodles
- 7 ounces/200 grams cooked chicken breast, shredded
- ½ head white cabbage, thinly sliced
- 4 cucumbers, thinly sliced
- 3 carrots, cut into thin matchsticks
- 1 bunch green onions, thinly sliced
- 3.5 ounces/100 grams bean sprouts
- 1 medium red onion, thinly sliced
- 1 chili pepper, thinly sliced
- ½ bunch cilantro leaves, chopped
- 1 bunch fresh mint leaves
- ½ cup chopped peanuts
Dressing:
- 2 heaping tablespoons peanut butter
- ½ cup/120 grams coconut cream
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 garlic clove, finely grated
- 1 teaspoon fresh ginger, finely grated
- Juice of ½ lemon
- Pinch of salt
For serving:
- ¼ cup roasted chopped peanuts
- 1 chili pepper, thinly sliced
INSTRUCTIONS
- Bring a medium pot of salted water to a boil. Add the chicken breast and cook until tender and cooked through, about 25 minutes. Transfer to a plate, cool slightly, then shred into bite-size pieces.
- Place the glass noodles in a large bowl and cover with hot water. Soak until softened, about 6 minutes. Drain well and cut into shorter strands.
- Add the cabbage, cucumbers, carrots, green onions, bean sprouts, red onion, chili pepper, chicken, cilantro, mint, and peanuts to a large bowl.
- Whisk the peanut butter, coconut cream, soy sauce, honey, garlic, ginger, lemon juice, and salt until smooth.
- Pour the dressing over the salad and toss until evenly coated. Transfer to a serving platter and finish with chopped peanuts and chili pepper.