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Source: Florida Department of Citrus

Thai Peanut Noodle Salad
Who doesn’t like this Thai-inspired salad? With a food processor, it’s easy to make — and the noodles and chicken are cooked ahead of time to make it easy to put together.
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Serves: 8
Prep Time: 12 to 15 minutes
Cook Time: 0 minutes
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Dressing
1 cup orange juice
8 cloves garlic, peeled
1/2 cup soy sauce
6 tablespoons rice vinegar or Chinese black vinegar
6 tablespoons toasted sesame oil
2 tablespoons grated fresh ginger
1 teaspoon Sriracha sauce
1 cup smooth peanut butter
1 pound cellophane noodles, softened in orange juice and drained
3 pounds chicken strips, cooked
2 red bell peppers, cut into julienne strips
2 pounds carrots, cut into julienne strips
2 English cucumbers, cut into julienne strips
1 pound fresh bean sprouts
5 scallions, finely chopped
1/2 bunch fresh cilantro, finely chopped




To make the dressing: In the bowl of a food processor fitted with the metal blade, process the orange juice, garlic, soy sauce, vinegar, sesame oil, ginger, Sriracha sauce and peanut butter until smooth. Add additional orange juice if desired to adjust consistency.

To make the salad: Toss the noodles with the chicken, peppers, carrots, cucumbers, bean sprouts, and scallions. Add the dressing and toss to coat well. Add the cilantro and toss to mix. Serve immediately.






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