Thai Chicken Salad With Cellophane Noodles
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Carrot (finely grated)4 large
Garlic Cloves1 tsp
Salt1 cup
Soy Sauce1 cup
Lime Juice (fresh)1 tbsp
Sugar1 tbsp
Peanut Butter1.25 tsps
Red Pepper Flake (dried hot)1 cup
Vegetable OilDirections:
1
In a large heatproof bowl pour boiling water to cover over the noodles and let them stand for 10 minutes
2
Drain the noodles and arrange them on a platter or divide them among 6 plates
3
In a bowl combine the chicken, the carrot and the cucumbers
4
Make the dressing: Mince and mash the garlic to a paste with the salt
5
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
6
Pour half the dressing over the chicken mixture, toss the salad well, and arrange it in the center of the noodles
7
The salad may be made 1 day in advance and kept covered and chilled
8
Just before serving top the salad with the peanuts
9
Serve the remaining dressing separately
10
Serve the salad at room temperature or chilled