Friday, May 21, 2010
Thai Chicken and Noodle Salad
Last night we made a new recipe that I found from Martha Stewart. Her team is so good at these quick and easy recipes. This dish was super easy, the only thing that takes a while is that you have to marinate the chicken for a few hours or you could even do it overnight. The flavor in this dish was fantastic. I think Asian cooking at home can be difficult, sometimes its really hard to get the right flavors. But this dish was very successful and would recommend it to all.
Here is what you need:
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing (see below for recipe)
3 1/2 oz. Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil
2 carrots, sliced into ribbons with a vegetable peeler
1/4 cup fresh basil, chopped
1/2 cup dry roasted, unsalted peanuts, chopped
1 tablespoon fresh mint leaves chopped
1/2 jalapeno, diced small
Place chicken and half of dressing in a large Ziploc bag. Marinate in the fridge for at least an hour. But longer if you can.
In a large pot of boiling water, cook noodles until tender about 3 minutes. Drain, and rinse under cold water to stop the cooking. This is very important, or they will become very sticky and hard to work with. Transfer the cold noodles to a platter.
In a large skillet, heat oil over medium high. Working in batches, cook chicken until cooked through, 1 to 2 minutes each side. Transfer to platter on top of noodles.
Top with carrots, basil, peanuts, mint, and jalapeno. Drizzle remaining dressing on top and toss to combine.
Spicy Asian Dressing
4 thinly sliced scallions
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 fish sauce or anchovy paste
1/2 teaspoon red pepper flakes
In a medium bowl, mix together all ingredients.