The secret is really in the sauce which is made of readily available kitchen sauces, which most of us would already have the pantry.
The dish is salty, sweet, spicy and crunchy (raw vegetables and peanuts) all it once. It is very aromatic from the basil leaves and very refreshing. The addition of mint leaves gives additional flavour and goes well with the basil.
Thai Chicken and Noodle Salad (4 servings)
A Martha Stewart recipe
- 1 1/4 pounds (550 g) boneless, skinless chicken breasts, thinly sliced crosswise or minced
- Spicy Asian Dressing* (recipe below)
- Coarse salt
- 3 1/2 ounces (100 g) Chinese rice noodles, broken in half if long (I use Tang Hoon/Glass Noodles)
- 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.
Spicy Asian Dressing
- 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 (I used 1/2 tsp reduced salt fish sauce)
- 1/2 teaspoon red-pepper flakes
- In a medium bowl, mix together all ingredients.