Thai Spring Roll Salad
Rotisserie chicken, from the deli, shredded
|2, 8 oz. packages|
Apple cider vinegar
Juice of 1 lime
Dried Pepper Flakes
In large Saucepan, bring 6 cups water to a boil. Add rice noodles, and boil for 4 minutes. Drain and rinse with cold water. Set aside.
In small bowl, whisk together peanut butter, soy sauce, sesame oil, vinegar, lime juice, brown sugar, water and pepper flakes.
In large bowl, toss together drained rice noodles, chicken, cabbage, carrot, mint leaves and bean sprouts. Pour dressing over top and toss to coat.
Top with chopped peanuts and chopped cilantro.