Chef Michael Collantes teaches Cold Thai Chicken Noodle Salad

Cook the noodles in boiling salted water for about 10 minutes or until al dente.

Strain the noodles and put them to the side.

Mix peanut butter, hoisin sauce, soy sauce, sesame oil, vinegar, and garlic powder in a bowl.

Roll a lime on your cutting board and squeeze the juice into the mixture to combine.

Cut the cucumber in half lengthwise and slice it.

Crumble the tofu and mix it with the other ingredients.

Mix one cup of peanut sauce with the warm noodles, adding cucumber, carrots, and tofu.

Add half a chicken to the bowl and mix in the scallions, cutting them with scissors to garnish.

Equipment Needed

Spice Level:

Dietary