Thai Hot Chicken Noodle Salad Recipe
Ingredients
1/2 pound Asian rice noodles or capellini
1/4 cup nam pla (Thai fish sauce)
3 tablespoons lime juice
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon grated lime zest
3 tablespoons peanut or other vegetable oil
2 garlic cloves, minced
1 jalapeno pepper, minced
1/2 pound chicken breast fillets,thinly sliced
1/2 pound shiitake mushrooms,stemmed, caps thinly sliced
1/3 cup thinly sliced scallions
1/2 pound kale, shredded
8 cups shredded romaine lettuce
1/3 cup chopped cilantro
1/4 cup chopped roasted peanuts
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
