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CHICKEN - Thai Chicken and Noodle Salad
Nb persons: 4
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Thai Chicken and Noodle Salad Martha Stewart Ingredients | |
1 1/4 pounds | boneless, skinless chicken breasts, thinly sliced crosswise |
Spicy Asian Dressing...recipe below | |
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) 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 (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired. Cook's Note (Pork or beef could be substituted for the chicken.) Spicy Asian Dressing 4 thinly sliced scallion whites | |
2 | minced garlic cloves |
1/2 cup | soy sauce |
1/2 cup | rice vinegar |
2 tablespoons | light-brown sugar |
1 tablespoon | fresh lime juice |
1/2 teaspoon | anchovy paste,, (or 1 minced canned anchovy) |
1/2 teaspoon | red-pepper flakes |
In a medium bowl, mix together all ingredients.
© 2012 Martha Stewart Living Omnimedia. All rights reserved.
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