Thai Hot Chicken Noodle Salad Recipe
A good way to win some compliments from friends and family is to prepare Thai Hot Chicken Noodle Salad using this recipe. The key ingredient in Thai Hot Chicken Noodle Salad is Chicken. This Thai Hot Chicken Noodle Salad is a perfect Main Dish. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Thai Hot Chicken Noodle Salad, just like I do.
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.
