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Thai Hot Chicken Noodle Salad

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Ingredients
  Rice noodles/Capellini 1⁄2 Pound
  Fish sauce 1⁄4 Cup (4 tbs)
  Lime juice 3 Tablespoon
  Sugar 2 Tablespoon
  Soy sauce 1 Tablespoon
  Grated lime zest 1 Teaspoon
  Peanut oil/Other vegetable oil 3 Tablespoon
  Garlic 2 Clove (10 gm)
  Jalapeno pepper To Taste
  Chicken breast fillets 1⁄2 Pound
  Shiitake mushrooms 1⁄2 Pound
  Thinly sliced green onions 1⁄3 Cup (5.33 tbs)
  Kale 1⁄2 Pound
  Shredded romaine lettuce 8 Cup (128 tbs)
  Chopped cilantro 1⁄3 Cup (5.33 tbs)
  Chopped roasted peanuts 1⁄4 Cup (4 tbs)
Directions

1. If using Asian rice noodles, place in a bowl and cover with boiling water. Let stand 10 to 15 minutes to soften. If using capellini, cook and drain according to package directions.
2. In a small bowl, combine nam pla, lime juice, sugar, soy sauce, and lime zest. Set sauce aside.
3. In a wok or large frying pan, heat oil over high heat. Add garlic, jalapeno, and chicken and stir-fry 1 minute. With a slotted spoon, remove from wok. Add mushrooms and scallions to wok and stir-fry 2 minutes. Add kale and stir-fry until wilted, about 2 minutes. Return chicken to pan. Add sauce and cook 2 minutes.
4. Toss chicken and sauce with noodles. Serve on a bed of lettuce, with cilantro and peanuts sprinkled on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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