Thursday, May 9, 2013
thai chicken and noodle salad
Wow! I anticipate we'll be eating a lot of thai chicken and noodle salad this summer. It's really yummy, light and cool not to mention healthy- way more fantastic than I thought it would be. I reduced the sugar in the recipe by a lot and I thought it was downright perfect. My husband enjoyed his with rice noodles and I enjoyed mine with whole wheat angel hair pasta.
thai chicken and noodles salad (Martha Stewart)
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise (I sliced while slightly frozen)
spicy asian dressing (see below)
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
bean sprouts, chopped peanuts, red pepper flakes and sliced green scallions for garnish
spicy asian dressing
4 thinly sliced scallion whites
2 minced garlic cloves
1/2 cup soy sauce (whoa! I missed that part completely!!)
1/2 cup rice vinegar
2 tablespoons light brown sugar (I used 1 teaspoon but keep in mind I forgot the soy sauce!)
1 tablespoon lime juie
1/2 teaspoon anchovy paste
1/2 teaspoon red pepper flakes
Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes or refrigerate up to overnight.
In a large pot of boiling salted water, cook noodles until tender. Drain and rinse under cold water to stop the cooking. Transfer to a platter.
In a large skillet, heat oil over medium-high. Working in batches, cook chicken until cooked through and browned. Transfer to platter on top of noodles.
Top with carrots, cucumber and basil. Drizzle with reserved dressing and sprinkle with garnishes.