Thai Noodle Salad
This salad is made with rice noodles, tossed with vegetables, basil, chicken and spicy Asian dressing. The day I made it, Mariano was busy watching one of his soccer games, and Kristen was taking a nap, so I had a little quiet time to make lunch. Barcelona’s Barca team was playing against God knows who, but for all of you who know Mariano, you know that he will not blink when he’s watching this, but when I served him his plate, he took a few seconds off his game time to tell me his salad was great and he wanted seconds, and I think he even commented on it with a friend of his. (He watches soccer on TV with a friend who connects via Skype so they can comment).
This recipe is a keeper, its one of those quick meals that are packed with flavor and have great presentation. I hope you try it!
Thai Noodle Salad
From Martha Stewart
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing
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)
- 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.
- Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.
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