You must be logged in to post a review.
I am telling you WHAT. Do this.
Heat the oil in a large skillet over medium high. In batches, lightly season with salt and sear the sliced chicken until cooked through and browned on both sides, about 3 minutes per batch. Set aside and cover to keep warm.
In a small saucepan over medium heat, combine the water, fish sauce, lime juice, chili paste and brown sugar. Heat it just long enough to dissolve the sugar then remove pan from heat.
Place the cooked noodles in the center of a large platter. Top with chicken, carrots, cucumber, bean sprouts and mint. Pour the dressing over the dish and toss to combine.
Serve the salad garnished with peanuts and cilantro leaves!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!