Monday, April 14, 2014

Thai Chicken and Soba Noodle Salad

And my obsession with Thai food continues…

This salad, oh this wonderful, lovely, tasty salad. It really made my heart sing.



I could seriously eat this every single day. My mouth is so happy right now, I can’t tell you.



What you need,

For the marinade,
¼ cup vegetable oil
1 tbsp. rice wine vinegar
2 tbsp. sugar
1 clove garlic, minced
¼ cup fresh parsley, chopped
½ lime, juiced
¼ tsp. salt and fresh cracked black pepper
2 boneless skinless chicken breasts

For the salad,
2 hearts of romaine lettuce, chopped
½ head savoy cabbage, chopped (you could use Napa cabbage also)
1 large cucumber, peeled, and sliced thinly
2 carrots, thinly sliced (I used a vegetable peeler)
1 red pepper, thinly sliced
5 green onions, chopped
½ bunch of parsley, chopped (if you like cilantro you could use that)
1 cup roasted salted peanuts

For the dressing,
¼ cup rice wine vinegar
¼ cup Thai sweet red chili sauce
1 tsp sesame oil
½ tsp. sugar
Salt/Pepper to taste

For the peanut sauce,
¼ cup peanut butter
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
1 tbsp. Thai sweet red chili sauce
1-2 tsp. sriracha sauce
2 tbsp. water

1 pkg. soba noodles, cooked according to package directions

In a large zip lock bag combine the vegetable oil, rice wine vinegar, sugar, garlic, parsley, lime, salt and pepper. Add the chicken and stash it in the fridge for at least 4 hours, overnight would be better.  You can cook the chicken in the oven at 375 degrees for 20-25 minutes or you can grill it if you like.
Let the chicken cool a bit then slice on a diagonal into thin slices.


To make the dressing whisk together the rice wine vinegar, sweet red chili sauce, sesame oil, sugar and salt and pepper.

In a separate bowl make the peanut sauce. Stir together the peanut butter, soy sauce, rice wine, vinegar, sweet red chili sauce, sriracha and water until smooth. You can use a little more water if you need to thin the sauce a bit.

In a very large bowl combine the romaine lettuce, savoy cabbage, cucumber, carrot, red pepper, onion and parsley.
Dress the salad with about ¾ of the dressing and toss well to coat.

When the noodles are cooked, run under cold water and drain well. Toss the noodles with the remaining dressing.

To assemble the salad but a pile of noodles on a large plate, top with the dressed salad. Top with some of the sliced chicken. Drizzle on the peanut sauce and sprinkle on some of the roasted salted peanuts.



Stuff this salad in your face! I really can’t express how happy this dinner made me. Just make it and then you will understand the pure joy!

Enjoy!

Jen


Recipe adapted from Taste and Tell

1 comment:

  1. Looks amazing! Fresh, light and flavourful

    ReplyDelete