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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

Recipe uploaded with Shop'NCook for iPhone.