Ingredients Edit

  • ⅜ cups fresh basil, julienne
  • ⅜ cups fresh mint, julienne
  • ⅜ cups green onion, ⅛-inch slices
  • 24 whole basil leaves
  • ¾ cup cucumber, peeled, seeded, cut in half, ¼-inch slice
  • ¾ cup red bell pepper, julienne 1½-inch length
  • 24 whole mint leaves
  • ¾ cup carrot, julienne 2-inch length
  • 6 oz mango, chunks ½-inch x ¾-inch
  • 6 oz chicken breast, cooked, shredded
  • 3 California avocados, cut 18 chunks per half
  • 6 cups bow Thai noodles, cooked
  • ⅜ cups fresh cilantro leaves for garnish
  • fresh basil, whole leaves cluster for garnish
  • fresh mint, whole leaves cluster for garnish
  • ¼ cup peanuts, coarsely chopped for garnish
  • 1 noodle dressing

Directions Edit

  1. Toss together cold bow tie noodles and ⅔ of the thai salad noodle dressing.
  2. Cover and refrigerate for at least 1 hour prior to use.
  3. Just before service, toss together marinated noodles, basil, mint, green onion, whole basil and mint leaves.
  4. Reserve toss together red bell pepper, cucumber, carrot, mango and chicken.
  5. Reserve.
  6. Add avocados and rest of the Thai salad noodle dressing.
  7. Place herbs and noodles to the center and back of platter.
  8. Place fruit, veggie and chicken mixture—overlapping noodles slightly and spilling forward.
  9. Sprinkle with cilantro and nuts.
  10. Garnish with clusters of basil and mint.

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