- Mandoline Slicer: For slicing vegetables uniformly and efficiently.
- Rice Cooker: To cook Jasmine rice according to recipe specifications.
- Vegetable Chopper/Food Processor: Useful for finely chopping herbs like cilantrano, mint, and possibly garlic if included in variations of Thai Chicken Salad.
- Cutting Board: Essential for preparing ingredients safely and hygienically.
- Mixing Bowls: Various sizes to mix dressings, chop vegetables, or combine salad components.
- Measuring Cups and Spoons: For accurately measuring dry ingredients like rice and spices.
- Spatula: For mixing and folding the salad gently without breaking the noodles.
- Salad Bowl/Large Serving Platter: To serve and present the final dish attractively.
- High-Speed Blender (Optional): Could be used to make a dressing if using fresh ingredients like cilantro stems, garlic, or ginger for an extra smooth texture.
- Rice Noodles Packets/Jar of Jasmine Rice: Essential items directly from the recipe; sourced according to package instructions.
4 1/2 ounces rice stick noodles (maifun)*
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 1/4 teaspoons hot chili paste (such as sambal oelek)*
1/4 cup vegetable oil
3 purchased roasted chicken breast halves, boned, skinned, shredded
3 cups shredded Napa cabbage
1 cup coarsely grated carrot
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2 medium cucumbers, halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanuts
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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