Thai Chicken Salad with Cellophane Noodles

Yield:
6 servings
Level:
Easy
Ingredients
  • 4 1/2 to 5 ounces cellophane noodles (bean threads, available at Asian markets and many supermarkets)
  • 3 pounds chicken breasts, poached, skin and bones discarded, and the meat torn into thin shreds (about 4 cups)
  • 1 cup finely grated carrot
  • 2 cucumbers, peeled, seeded and chopped
  • For the dressing:
  • 4 large garlic cloves
  • 1/2 teaspoon salt
  • 1/4 cup soy sauce
  • 1/2 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon peanut butter
  • 1 1/4 teaspoons dried hot red pepper flakes
  • 1/4 cup vegetable oil
  • 1/3 cup coarsely crushed roasted peanuts, or to taste
Directions
  • In a large heatproof bowl pour boiling water to cover over the noodles and let them stand for 10 minutes. Drain the noodles and arrange them on a platter or divide them among 6 plates. In a bowl combine the chicken, the carrot and the cucumbers.

  • Make the dressing: Mince and mash the garlic to a paste with the salt. In a blender blend together the soy sauce, the lime juice, the sugar, the peanut butter, the red pepper flakes and the garlic paste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.

  • Pour half the dressing over the chicken mixture, toss the salad well, and arrange it in the center of the noodles. The salad may be made 1 day in advance and kept covered and chilled. Just before serving top the salad with the peanuts. Serve the remaining dressing separately. Serve the salad at room temperature or chilled.


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