Rice Noodle Salad

8 oz. Thai rice noodles

8 oz. skinless, boneless chicken breasts (or leftover chicken)
5 Tbsp. vegetable/olive oil (skip or decrease if using leftover chicken)
1 tsp. chopped garlic
1 Tbsp. soya sauce (contains gluten) or wheat free tamari (gluten free)

2 Tbsp. sugar
3 Tbsp. fish sauce
4 Tbsp. lime juice
½ tsp. roasted chilies (or chili flakes to taste)
If using leftover chicken add the garlic and soy sauce/tamari above

Some additional peanuts

Any vegetables you would like, such as:
strips of red pepper
bean sprouts
cucumber strips
chopped lettuce
shredded carrot

2 Tbsp. roughly chopped fresh coriander or fresh basil and/or fresh mint
1 stem green onion
¼ cup roasted unsalted peanuts (optional)
Wedges of lime
Hot Sauce if desired

Soak noodles in plenty of cold water for at least 1 hour. Then boil 3 – 4 cups of water in a wok or deep frying pan. Drain the noodles from their soaking water and add to the boiling water. Boil stirring for 30 seconds and drain. They will have reduced to half of their original volume. Drain immediately, and transfer to a work bowl.

If using bean sprouts, heat 2 cups water in the same wok and add bean sprouts. Cook at high heat for 30 seconds and drain. They will become darker but should be still crunchy. Drain immediately and add the noodles.

If you are using raw chicken:
Slice the chicken into ¼ inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15 – 20 minutes to harden slightly and then slice. Heat 5 Tbsp. oil in a wok (or frying pan) until it is just about to smoke. Add garlic and stir; immediately add chicken and stir-fry for 1 minute. Add Soya sauce and stir-fry at medium-high heat for about 3 more minutes until the chicken is cooked, but not overcooked. Take off fire and add to the noodles in the bowl, and lightly toss to begin the mixing procedure.

If you are using leftover chicken:
You can use leftover chicken in this recipe. Use it chopped and add the garlic and tamari to the salad dressing instead of cooking the chicken in it.

Add chopped herbs and vegetables. Chop the green onion into ¼ inch pieces and add to the salad and toss once again.

In a small bowl combine sugar, fish sauce, lime juice and roasted chilies. Beat to mix thoroughly. Sprinkle evenly over the salad and toss again to mix.

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