Thai Noodle And Chicken Salad
|Rice wine vinegar||2 Tablespoon|
|Chicken broth/Water||2 Tablespoon|
|Soy sauce||1 1⁄2 Tablespoon|
|Finely chopped ginger||1 Tablespoon (Fresh)|
|Garlic clove||1 Large, minced|
|Peanut oil||2 Tablespoon|
|Ground pepper||To Taste|
|Maifun rice sticks||8 Ounce|
|Chicken breast fillets||8 Ounce, thinly sliced|
|Red bell pepper||1⁄2 , thinly sliced|
|Snow peas||4 Ounce, trimmed and cut diagonally in half|
|Thinly sliced green onions||1⁄2 Cup (8 tbs) (Scallions)|
|Dry roasted peanuts||1⁄2 Cup (8 tbs), chopped|
|Chopped cilantro||1⁄3 Cup (5.33 tbs)|
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.