Monday, April 21, 2008

Thai Noodle Salad with Chicken

Another recipe out of Cooking Light! This salad looks so beautiful, fresh and delicious. The original recipe calls for tofu rather than chicken, but we have yet to acquire a taste for tofu. The chicken came out wonderful with the marinade nevertheless. Unfortunately, the noodles came out undercooked. I might actually boil the noodles for a couple of minutes rather than just letting them soak in boiling water. Soaking them is great for stir-frying (see this fantastic Pad Thai recipe) but they were almost unpleasantly crunchy here. Mr. Heart was not a huge fan of the dressing, which he found too strong (which is odd because I'm usually the one to complain about dressings), so for once we had a split vote. I enjoyed this, though it had potential to be better. I'm thinking for next time making a peanut-sauce type dressing.

Thai Noodle Salad with Chicken
from Cooking Light with mods.
Serves 2

1 large chicken breast, cut into strips
2 TBS lime juice
1 TBS low-sodium soy sauce
1 tsp minced garlic
1/2 tsp red pepper flakes
1 tsp sugar
2 tsp grated fresh ginger
1 TBS canola or peanut oil

1/2 lb uncooked rice vermicelli

1 cup romaine lettuce torn into small pieces
1/2 cup shredded carrot
1/2 cup cucumber, sliced thinly
salt to taste

1/4 cup lime juice
2 TBS low-sodium soy sauce
2 TBS canola or peanut oil
1 TBS fish sauce
2 tsp sugar
2 tsp grated ginger
1/4 tsp salt
1/4 tsp red pepper flakes
1 tsp minced garlic

1) Combine first eight ingredients in a ziplock bag. Seal and marinate at room temperature for at least 30 minutes.
2) Heat a large non-stick skillet over medium heat. Add a tablespoon of oil to the pan and swirl to coat. Heat for thirty seconds. Add chicken and sauté for 5 -7 minutes until crispy, golden brown, and cooked through.
3) Prepare rice noodles according to package directions (something like cook in boiling water for 2 -3 minutes or until just tender). Do not over cook! Drain and rinse in cold water. Set aside.
4) Combine last nine ingredients in a measuring cup and whisk to combine to create the dressing.
5) Toss together lettuce, carrots, cucumber, and rice noodles in a large bowl. Add dressing, to taste. Toss to combine. Top with chicken and serve!

Coming soon!
Step-by-step photos of Asparagus Risotto
Banana Bread
Chocolate Walnut-Date Balls
"Unceremonious" Balsamic Steak

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