I recently ordered a salad at PF Chang's which was right up my alley. I've made several very close this one, this just had a few extras which I hadn't used before. I made egg-drop soup to go along with this, but egg rolls would be another great idea.
THAI CHICKEN (or SHRIMP) NOODLE SALAD (Serves 3-4)
8 oz shredded iceberg lettuce
4 oz rice noodles, cooked
8 oz cooked chicken or shrimp (marinated in the dressing)
1-2 Tbsp chopped fresh basil
2 green onions, sliced, white and green parts
1/4 to 1/2 fresh mango, diced
3-4 radishes, thinly sliced
4 baby carrots, sliced into matchsticks
cilantro, to taste
chopped peanuts, to taste
Dressing: (I only used about half of this)
6 Tbsp soy sauce
6 Tbsp rice vinegar
2 Tbsp oyster sauce
6 tsp chili garlic sauce
3 tsp sesame oil
2 tsp oil
Whisk all of the ingredients together for the dressing. Mix all of the salad ingredients and dress with the dressing.
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