Gluten-Free Vietnamese Chicken and Rice Noodle Salad (Gỏi Gà)

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 8 oz Rice noodles
• 1 cup Shredded carrots
• 1 cup Shredded cabbage
• 1/2 cup Mint leaves
• 1/2 cup Cilantro leaves
• 1/4 cup Roasted peanuts
• 3 tbsp Fish sauce
• 3 tbsp Lime juice
• 2 tbsp Rice vinegar
• 1 tbsp Tamari (gluten-free soy sauce)
• 2 cloves Garlic
• 1 tbsp Sugar
• 1/4 tsp Red pepper flakes

Instructions

1. 1Place the 1.5 lbs boneless, skinless chicken thighs in a large pot and add enough cold water to fully cover the chicken by at least 1 inch (2.5 cm). Place the pot over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
2. 2Carefully remove the 1.5 lbs boneless, skinless chicken thighs from the pot and place them on a clean plate. Let the chicken cool on the plate for 10 minutes. Once cooled, use two forks to shred the chicken into bite-sized pieces, or slice it into thin strips.
3. 3While the chicken cools, bring 8 cups (1.9 liters) of water to a rolling boil in a separate large pot over high heat. Add the 8 oz rice noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight bite (al dente). Immediately drain the noodles in a colander and rinse them thoroughly under cold running water for 30 seconds to stop the cooking process and prevent them from sticking together. Set the rinsed noodles aside.
4. 4In a small bowl, combine the 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp rice vinegar, 1 tbsp tamari, 2 minced cloves of garlic, 1 tbsp sugar, and 1/4 tsp red pepper flakes. Whisk vigorously for 1 minute until the sugar is fully dissolved and all ingredients are well combined.
5. 5In a very large mixing bowl, add the cooked and cooled 8 oz rice noodles, the shredded 1.5 lbs chicken, 1 cup shredded carrots, 1 cup shredded cabbage, 1/2 cup mint leaves, and 1/2 cup cilantro leaves.
6. 6Pour the entire prepared dressing from the small bowl over the ingredients in the very large mixing bowl. Using tongs or two large spoons, gently toss all the ingredients together for 1-2 minutes until every component is evenly coated with the dressing. Sprinkle the 1/4 cup roasted peanuts evenly over the top of the salad and serve immediately.

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