Easy Pad Thai Salad

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 1 cup Carrots
  • 1 1/2 cups Cilantro
  • 2 cups Daikon radish
  • 3 cloves Garlic
  • 1 Lime, wedges
  • 1 cup Napa cabbage
  • 1 cup Peanuts

• Condiments

  • 1 16-ounce jar Pad thai sauce, prepared
  • 1 Sriracha hot chili sauce

• Pasta & Grains

  • 2 lbs Rice noodles, dry

• Oils & Vinegars

  • 2 tbsp Oil

Found on reluctantentertainer.com

Ingredients

• 2 pounds dry rice noodles (about 1/4 wide)
• 2 Tbsp. oil
• 2-3 cups rotisserie chicken, pulled and chopped
• 3-4 cloves garlic, finely minced
• 2 cups daikon radish, finely chopped
• 1 cup shredded carrots
• 1 cup Napa cabbage, finely chopped
• 1 1/2 cups cilantro, chopped
• 16-ounce jar prepared Pad Thai sauce
• 1 cup peanuts, chopped
• Sriracha hot chili sauce (optional)
• Lime wedges

Directions

• 1. In a large bowl, submerge the dry rice noodles in hot tap water. Let soak for 8-10 minutes; drain and set aside. 2. In a large saute pan over medium high heat, add the garlic to the pan, and fry until the garlic becomes fragrant, about 30 seconds. Add in the chopped chicken; cook for 2 minutes. Add the noodles, radish, carrots, and Napa cabbage. Stir together and fry for 1 more minute. 3. Add the sauce to the pan. Add sriracha sauce if you want more spice. Turn the heat back up to medium-high. Stir to combine. Add in the peanuts and cilantro; toss to combine. Place the salad in a large bowl and refrigerate. 5. Garnish with cilantro and peanuts (optional); refrigerate for at least 2 hours; serve with fresh lime.