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Home Page » Food » Thai Chicken and Noodle Salad

Thai Chicken and Noodle Salad

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Thai Chicken and Noodle Salad

From:

Everyday Food

This one-bowl Asian meal is spicy, salty, sour, and sweet -- all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

Prep: 20 minutes
Total: 50 minutes

Ingredients

Serves 4

  • 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
  • Spicy Asian Dressing
  • Coarse salt
  • 3 1/2 ounces Chinese rice noodles, broken in half if long
  • 1 tablespoon vegetable oil, such as safflower
  • 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, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Directions

  1. 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).
  2. 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.
  3. In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
  4. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Helpful Hint

Pork or beef could be substituted for the chicken.

Contributors' Comments Add Comment

1-3 of 4 comments (last comment added 7/11/08 at 4:43 p.m. ET)

1.

AlexisStewartRocks
7/11/08 at 4:43 p.m. ET

This is wonderful. Mainade is to die for! We will definitely eat again.

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2.

jammiejulie
5/23/08 at 10:36 p.m. ET

We made this for dinner tonight and we all loved it. It is such a pretty and fresh dish. I served each part of the dish seperate when I served the kids. I agree, we will be using this marinade all summer. I too left out the anchovy paste.

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3.

TeresaAnderson
5/14/08 at 9:50 p.m. ET

I just made this and it was WONDERFUL!!! Beautiful presentation, too. I omitted the anchovy paste and it was still really really good.

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