Thai Hot Chicken Noodle Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMain Ingredient

Ingredients

 1/2 pound Asian rice noodles or capellini
 Fish sauce1/4 Cup (16 tbs)
 Lime juice3 Tablespoon
 Sugar2 Tablespoon
 Soy sauce1 Tablespoon
 Lime zest1 Teaspoon, grated
 3 tablespoons peanut or other vegetable oil
 Garlic2 Clove (5gm), minced
 Jalapeno pepper1 To taste, minced
 1/2 pound chicken breast fillets,thinly sliced
 1/2 pound shiitake mushrooms,stemmed, caps thinly sliced
 Scallions1/3 Cup (16 tbs), thinly sliced
 Kale1/2 pound, shredded
 Romaine lettuce8 Cup (16 tbs), shredded
 Cilantro1/3 Cup (16 tbs), chopped
 Roasted peanuts1/4 Cup (16 tbs), chopped

Directions

1. If using Asian rice noodles, place in a bowl and cover with boiling water. Let stand 10 to 15 minutes to soften. If using capellini, cook and drain according to package directions.
2. In a small bowl, combine nam pla, lime juice, sugar, soy sauce, and lime zest. Set sauce aside.
3. In a wok or large frying pan, heat oil over high heat. Add garlic, jalapeno, and chicken and stir-fry 1 minute. With a slotted spoon, remove from wok. Add mushrooms and scallions to wok and stir-fry 2 minutes. Add kale and stir-fry until wilted, about 2 minutes. Return chicken to pan. Add sauce and cook 2 minutes.
4. Toss chicken and sauce with noodles. Serve on a bed of lettuce, with cilantro and peanuts sprinkled on top.
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