Thai Noodle And Chicken Salad Recipe
Ingredients
2 tablespoons rice wine vinegar
2 tablespoons chicken broth or water
1 1/2 tablespoons soy sauce
1 tablespoon finely chopped fresh ginger
1 large garlic clove, minced
2 tablespoons peanut oil
Salt and freshly ground pepper
8 ounces maifun rice sticks
8 ounces chicken breast fillets,thinly sliced
1/2 red bell pepper, thinly sliced
4 ounces snow peas, trimmed and cut diagonally in half
1/2 cup thinly sliced scallions
1/2 cup dry-roasted peanuts,chopped
1/3 cup chopped cilantro
Directions
1. In a small bowl, whisk together vinegar, broth, soy sauce, ginger, garlic, and 1/3 cup of peanut oil. Season to taste with salt and pepper. Set dressing aside.
2. Break rice sticks into 3-inch lengths and cook in a large pot of boiling salted water until softened, about 2 minutes. Drain in a colander and rinse under cold water; drain well.
3. In a wok or a large frying pan, heat remaining 2 tablespoons oil. Add chicken and stir-fry 1 minute. Add bell pepper and stir-fry 2 minutes. Add snow peas and scallions and stir-fry 1 minute. Stir in peanuts, rice noodles, and dressing. Toss well, then toss again with cilantro. Serve hot or at room temperature.
2. Break rice sticks into 3-inch lengths and cook in a large pot of boiling salted water until softened, about 2 minutes. Drain in a colander and rinse under cold water; drain well.
3. In a wok or a large frying pan, heat remaining 2 tablespoons oil. Add chicken and stir-fry 1 minute. Add bell pepper and stir-fry 2 minutes. Add snow peas and scallions and stir-fry 1 minute. Stir in peanuts, rice noodles, and dressing. Toss well, then toss again with cilantro. Serve hot or at room temperature.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
