Photo by Danny Kim, food and prop styling by Ali Nardi
This sweet and spicy Vietnamese-inspired pasta salad features chicken—use leftovers or grab a rotisserie chicken at the store. Make it for dinner tonight, or pack it up for lunches—it’ll be just as good tomorrow.
Recipe information
Yield
6 servings
Ingredients
1
pound wide rice noodles
8
cups shredded cooked chicken
4
small cucumbers, thinly sliced (about 3 cups)
1
/3 cup fresh basil leaves, torn
1
/3 cup fresh cilantro leaves, torn
1
/3 cup fresh mint leaves, torn
1
/4 cup fish sauce (such as nam pla or nuoc nam)
1
/4 cup fresh lime juice
1
/4 cup honey
1
/4 cup soy sauce
Hot chili paste (such as sambal oelek)
Need to make a substitution?
Preparation
Step 1
Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
Step 2
Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
Do Ahead
Step 3
Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.