Thai Hot Chicken Noodle Salad Recipe
Ingredients
| 1/2 pound Asian rice noodles or capellini | ||
| Fish sauce | 1/4 Cup (16 tbs) | |
| Lime juice | 3 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Lime zest | 1 Teaspoon, grated | |
| 3 tablespoons peanut or other vegetable oil | ||
| Garlic | 2 Clove (5gm), minced | |
| Jalapeno pepper | 1 To taste, minced | |
| 1/2 pound chicken breast fillets,thinly sliced | ||
| 1/2 pound shiitake mushrooms,stemmed, caps thinly sliced | ||
| Scallions | 1/3 Cup (16 tbs), thinly sliced | |
| Kale | 1/2 pound, shredded | |
| Romaine lettuce | 8 Cup (16 tbs), shredded | |
| Cilantro | 1/3 Cup (16 tbs), chopped | |
| Roasted peanuts | 1/4 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.
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.
Chef
