THAI CHICKEN NOODLE SALAD AND TWO PEANUT DRESSINGS

Thai Pasta

Ingredients

  • Peanut Sauce (recipe follows)

Directions

Here are two recipes for peanut sauce. I buy mine in a bottle at the grocery store or the health food store. It is called Thai Spicy Peanut Sauce. It is really good as a salad dressing or brushed on boneless chicken breasts before grilling.

Peanut Sauce #1

1/4 cup peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chicken broth or water
1 tablespoon dark sesame oil
2 tsp. sugar
2 tsp. chili oil

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Peanut Sauce #2

1/4 cup lime juice
3 Tbsp. creamy peanut butter
3 Tbsp. low sodium soy sauce
3 Tbsp. honey
1 Tbsp. chili paste with garlic
4 garlic cloves, minced

1) Combine all ingredients in a small bowl, stir well with a whisk.

Makes: 1/2 cup

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Here is a great recipe for THAI CHICKEN NOODLE SALAD that everyone loves......

**1 pkg. of thin Chinese egg noodles (chow mein noodles)
**1 red pepper, sliced thinly
**4 or 5 green onions with white part, chopped
**1 cup bok choy or fresh spinach, chopped into small pieces about 2 inches
**chopped cilantro (optional)
**1/2 cup of cooked, diced chicken breast or shrimp

(depending on the size of the package of noodles you purchase, you may have to adjust the ingredients.)

Boil the noodles for 3 minutes and drain. Do not overcook!

Place the noodles in a large bowl with the chopped spinach or bok choy, red pepper, chopped green onions, cilantro and diced chicken.

Add Peanut sauce to coat and mix thoroughly. Serve warm or cold.

P.S. I leave cilantro out because I don't like it but you can adjust this dish to your own taste.



SERVED WARM: I sometimes steam the bok choy and red pepper for 1 min. before adding it if I am serving it warm. Then I put grilled chicken breast or chicken filets that were brushed with peanut sauce and a little oil (so it doesn't stick on the grill) placed on top when done if serving warm (or whole shrimp) Then the dish is like a warm Chinese noodle dish. SERVED COLD: If serving this dish cold, the bok choy or spinach and pepper stay crisper if not steamed at all. And cold cooked chicken cut into chunks is better. Then it is more like a crisp salad if marinated in the fridge for awhile to blend flavours. Both ways are tasty!! Krista This is for PEANUT SAUCE #2 Serving Size: 2 Tbsp. CALORIES: 139 (40% from fat) FAT: 6.2 g. PROTEIN: 4.4 g. CARB: 19.4 g FIBER: 0.8 g. CHOL: 0 mg. IRON: 0.6 mg. SODIUM: 480 MG. calcium: 14 MG.

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Submitted 6/13/05.
Source: modified from eating at a deli
Submitted By: Krista -----
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THAI CHICKEN NOODLE SALAD AND TWO PEANUT DRESSINGS