Thai Chicken and Noodle Salad

By BClover

prep: 20 mins
total time: 50 mins
servings: 4

370 cal, 6 g fat, 38 g protein, 40.8 g carb, 2.3 g fiber

Ingredients

• Spicy Asian Dressing:
• 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
• Spicy Asian Dressing
• Coarse salt
• 3 1/2 ounces Chinese rice noodles, broken in half if long
• 1 tablespoon vegetable oil, such as safflower
• 2 carrots, sliced into ribbons with a vegetable peeler
• 1 English cucumber, halved lengthwise and thinly sliced crosswise
• 1/4 cup fresh basil, torn
• Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
• 4 thinly sliced scallion whites
• 2 minced garlic cloves
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 2 tablespoons light-brown sugar
• 1 tablespoon fresh lime juice
• 1/2 teaspoon anchovy paste (or 1 minced canned anchovy)
• 1/2 teaspoon red-pepper flakes
• Directions
• Step 1
• In a medium bowl, mix together all ingredients.

Preparation

Step 1

Directions

Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).

In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.

In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.

Stir-Fried Rice Noodle Salad (Pad Thai)

directions