I’ve kinda been balking at doing some of the Martha Mondays challenges so far because the theme of the first couple of events were baking related, and I’ve mostly got my hands full with the sweet stuff between the Daring Bakers and Tuesdays with Dorie. So I was very happy to see that this time around, we were asked to pick a recipe from the current issue of Everyday Food or Martha Stewart Living. Since I subscribe to Everyday Food, I looked at the recipes I had bookmarked and finally decided on doing the Thai Chicken and Noodle Salad, since I was in the mood for a cold Asian noodle dish.
So what did I think? Delicious. Great combination of flavors, and came along fairly quickly, once the marination was complete. I didn’t need quite the amount of cucumbers/carrots the recipe called for, so start with half, and make a few more if you need them. I would make this again in a heartbeat.
Thai Chicken and Noodle Salad
recipe from Everyday Food May 2008
1 1/4 lbs. boneless, skinless chicken breast, thinly sliced crosswise
Spicy Asian Dressing (see recipe below)
1 tbsp. 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 c. 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, 1-2 minutes; transfer to platter on top of noodles.
Top with carrots, cucumbers and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.
Makes 4 servings. Prep: 20 minutes, Total: 50 minutes
Spicy Asian Dressing
4 thinly sliced scallion whites (I used chives, it was what I had)
2 minced garlic cloves
1/2 c. soy sauce
1/2 c. rice vinegar
2 tbsp. light brown sugar
1 tbsp. fresh lime juice
1/2 tsp. anchovy paste (or 1 minced canned anchovy)
1/2 tsp. red pepper flakes
In medium bowl, mix together all ingredients.