Thai Salad Of Coconut Chicken Lime Basil And Glass Noodles Recipes

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THAI SALAD OF COCONUT CHICKEN, LIME, BASIL, AND GLASS NOODLES



Thai Salad of Coconut Chicken, Lime, Basil, and Glass Noodles image

Thai summer salad features coconut chicken, burstingly fresh basil leaves, fiery chiles, and light glass noodles made from mung-bean starch. With each bite, distinct salty, hot, sour, and sweet nuances show themselves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1 can (14 ounces) coconut milk
2 lemongrass stalks, bottom 4 inches only, thinly sliced
3 tablespoons Asian fish sauce
4 small boneless, skinless chicken breast halves (about 1 1/2 pounds total)
7 ounces glass (cellophane) noodles
1 teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice
2 teaspoons sugar
5 Thai or regular shallots, thinly sliced
2 fresh Thai chiles, thinly sliced
1 1/2 cups packed Thai or regular basil leaves
3 fresh or frozen kaffir lime leaves, thinly sliced

Steps:

  • Bring coconut milk, half of the lemongrass, and 1 tablespoon fish sauce almost to a boil in a large pot over medium-high heat. Add chicken. Reduce to a simmer, and cook, flipping chicken once, until it is cooked through, 5 to 10 minutes per side. Remove from heat. Transfer chicken to a cutting board, and cut crosswise into thin slices. Return chicken to coconut milk mixture; cover, and set aside.
  • Soak noodles in boiling water according to package instructions, 3 to 5 minutes. Drain. Set aside.
  • Stir together lime zest and juice, sugar, shallots, chiles, basil, and lime leaves in a medium bowl. Add noodles, and toss to combine. Divide noodle mixture among 6 serving bowls. Using a slotted spoon, remove chicken, and evenly divide among bowls. Drizzle each bowl with some coconut milk sauce.

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING



Thai Chicken and Glass Noodle Salad with Spicy Dressing image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 42

1 cup soy sauce
1/2 cup mirin*
1/4 cup brown sugar
3 tablespoons minced ginger
3 cloves garlic, minced
1 tablespoon sambal*
Poached Chicken Breasts, recipe follows
10 1/2 ounces glass noodles*
4 cups boiling hot water
1/2 cup Basic Sauce, recipe follows
1/2 jicama*, julienne
1 carrot, julienne
1/2 green papaya*, julienne
1 mango, cubed
1 English cucumber, seeded and cubed
1/4 cup fresh cilantro leaves
2 tablespoons fresh Thai basil* leaves, chiffonade
1/2 cup Spicy Dressing, recipe follows
1 cup bean sprouts
1/4 cup fresh mint leaves, chiffonade
1/4 cup peanuts
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 tablespoon kosher salt
Cold water
3 chicken breasts, boneless, skinless (about 18 ounces)
1 cup sugar
2 cups water
1 teaspoon sambal*
1 teaspoon garlic, minced
1/2 red pepper, chopped
3 tablespoons fish sauce
1 tablespoon kosher salt
1 tablespoon lemon juice
1/2 cup Basic Sauce(recipe follows)
1/4 cup lime juice
1 tablespoon fish sauce*
1 tablespoon oyster sauce*
1 teaspoon chili flakes
1 clove garlic, minced
1/4 cup vegetable oil

Steps:

  • To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
  • In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
  • Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
  • In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

THAI CHICKEN NOODLE SALAD



Thai chicken noodle salad image

This light, fresh dish is perfect for relaxed summer entertaining, as it can be made in stages

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 2h10m

Number Of Ingredients 16

1 chicken , about 1.5kg/3lb 5oz
3 slices fresh root ginger
2 spring onions , roughly chopped
2 garlic cloves
175g rice noodles
1 tbsp sunflower oil
100g asparagus , trimmed and cut into short lengths
175g sugar snap peas (cut into thin strips lengthways) or green beans (cut into short lengths)
4 spring onions , shredded
175g cherry tomatoes , halved
juice 2 limes
2 tbsp light muscovado or palm sugar
5 tbsp fish sauce
1-2 red chillies , deseeded and finely chopped
handful each basil and mint leaves, roughly torn if large, plus extra for garnish
handful salted peanuts , roughly chopped

Steps:

  • Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1¼ hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.
  • Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.
  • Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won't need to be cooked.
  • To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.

Nutrition Facts : Calories 359 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.71 milligram of sodium

THAI SALAD WITH COCONUT CHICKEN



Thai Salad with Coconut Chicken image

Grilled chicken on top of spring greens with a sweet and sour dressing.

Provided by Sharon

Categories     Main Course

Time 35m

Number Of Ingredients 19

2 boneless, skinless chicken breasts
1 cup coconut milk
1 tsp. fish sauce
1 tbsp. brown sugar
1 tsp. coriander powder
½ tsp. each cumin powder and black pepper
¼ tsp. each powdered yellow mustard and powdered ginger
¼ tsp. fennel seed
2 tbsp. each chopped cilantro and mint
1 tbsp. minced garlic
¼ tsp. red pepper flakes
2 tbsp. sugar
¼ each olive oil and rice wine vinegar
4 cups Spring greens
1 cup sliced cucumbers
1 cup peeled and sliced carrots
1 cup sliced radishes
1 cup sliced yellow or red bell peppers
¼ cup chopped peanuts

Steps:

  • In a bowl, mix everything but the chicken together.
  • Cut the chicken breasts in half horizontally, and then pound them to an even thickness of about half an inch thick. Place them in the marinade, and let them sit while you heat the grill pan.
  • Grill the chicken on a hot grill pan, with a little bit of olive oil. Use medium heat, and cook the breast pieces, a few at a time until they're cooked through. Let them chill in the refrigerator while you prepare the rest of the salad.
  • Chop the chicken into bite sized pieces before tossing them with the rest of the salad ingredients.
  • In a small jar, shake all the ingredients together.
  • Toss all the vegetables, chicken, and peanuts in a large bowl. Pour the dressing over everything and toss until everything is well coated with the dressing.

THAI COCONUT LIME CHICKEN



Thai Coconut Lime Chicken image

This creamy coconut lime sauce simply envelopes the chicken and makes for the tastiest easy dinner paired with steamed rice and some roasted broccoli!

Provided by Kari

Categories     Dinner

Time 40m

Number Of Ingredients 12

2 tablespoons avocado oil, or sautéing oil of choice
3 boneless skinless chicken breasts, 1 1/2 pounds
1/2 cup minced yellow/white onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 red chili, thinly sliced, optional
2 teaspoons lime zest, grated with a microplane
1 can full fat coconut milk, 13.66 oz
1 tablespoon fish sauce
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro and/or Thai basil, optional
Additional lime wedges for serving, and sliced chili for garnish if desired

Steps:

  • Preheat a 9″ skillet (I use cast iron) over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom of the pan.
  • Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set it aside.
  • Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium-low and cook stirring often until the onion softens and is lightly browned, 4-5 minutes.
  • Next add the optional chili, lime zest, coconut milk, and fish sauce. Bring the sauce to a boil, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
  • Lower the heat to maintain a simmer, and add the chicken breasts back to the pan. Cook for about 10 minutes, then turn the chicken breasts over and cook an additional 10 minutes, or until the chicken is just done in the center.
  • When the chicken is done, add the lime juice to the sauce, and season to taste with salt. Sprinkle the chopped fresh herbs over the top if using, and serve!

Nutrition Facts : Calories 314 calories, Sugar 1.2 g, Sodium 296.6 mg, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 0.5 g, Protein 27.3 g, Cholesterol 82.7 mg

THAI CHICKEN SALAD WITH PEANUTS AND LIME



Thai Chicken Salad with Peanuts and Lime image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

2 cooked chicken breast halves
4 cups chopped romaine lettuce
1 cup diced cucumber
1 cup diced tomato
1/2 cup chopped scallions
1 cup reduced-sodium chicken broth
2 tablespoons smooth peanut butter
1 tablespoon reduced-sodium soy sauce
2 tablespoon fresh lime juice
2 teaspoons sesame oil
1/4 cup dry roasted peanuts

Steps:

  • Using a fork, pull chicken meat from bone in shreds.
  • Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.
  • In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving.

THAI CHICKEN AND NOODLE SALAD



Thai Chicken and Noodle Salad image

This one-bowl Asian meal is spicy, salty, sour, and sweet-all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 9

1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing for Thai Chicken and Noodle Salad
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon 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 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Steps:

  • 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 to 2 minutes; transfer to platter on top of noodles.
  • Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Nutrition Facts : Calories 370 g, Fat 6 g, Fiber 2 g, Protein 38 g

THAI LIME CHICKEN & NOODLES



Thai Lime Chicken & Noodles image

Tasty, fast & easy recipe by Donna Hay with a couple slight modifications. Even the cilantro naysayers in our house liked this :)

Provided by Debi9400

Categories     Chicken

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 (250 g) package dried rice noodles, stick
2 teaspoons vegetable oil
1 tablespoon ginger, minced
1 tablespoon lemongrass, paste
1 teaspoon red chili pepper flakes
1 lb minced chicken
1/4 cup lime juice
1/4 cup fish sauce
1/2 cup fresh cilantro, chopped
3/4 cup fresh basil, chopped
4 green onions, chopped fine
1 jalapeno, seeded and finely chopped (optional, add with ginger)
1 lime, to serve

Steps:

  • In a large covered pot, boil enough water to cover the noodles. Remove from heat and place noodles. Leave for about 10 minutes or until tender. Drain.
  • Meanwhile:.
  • Heat a non-stick frying pan over high heat. Add the oil, ginger, lemongrass chile and optional jalapeno and saute for 1 minute.
  • Add the minced chicken and cook, stirring until cooked through. (about 6 or 7 minutes).
  • Stir in the lime juice, fish sauce, cilantro, basil and onions.
  • Serve over hot noodles with lime wedges to squeeze over top.

ASIAN CHICKEN SALAD WITH GLASS NOODLES



Asian Chicken Salad with Glass Noodles image

This is a very flavorful, fairly spicy, Asian-type salad. If you don't like it too hot, substitute sweet chili sauce for the hot chili sauce or mix half and half. The flavors need a few hours to blend, so it's a good idea to let it sit in the fridge for at least 2 hours and up to 24 hours. Salad can be nicely garnished with additional cilantro and lime slices. You can also use diced cooked chicken in place of the steamed chicken breasts if desired.

Provided by Just Call Me Martha

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

7 ounces packages glass noodles or 7 ounces packages oriental rice noodles
1 lb boneless skinless chicken breast
4 green onions, sliced diagonally
2 carrots, sliced diagonally
1 small cucumber, thinly sliced
1 cup bean sprouts
1/4 cup chopped of fresh mint
1/4 cup chopped fresh cilantro
2 tablespoons toasted sesame seeds
2 tablespoons hot chili sauce
3 tablespoons lime juice
1 teaspoon sesame oil

Steps:

  • Cover noodles with boiling water and let sit 5-8 minutes, or until cooked.
  • Drain and rinse under cold water.
  • Steam chicken for 15 minutes, then shred into small pieces.
  • Place noodles, chicken, onions, carrots, cucumber, bean sprouts, mint and cilantro into large bowl.
  • Mix together chili sauce, lime juice and sesame oil then pour over noodle mixture and toss well.
  • Top with toasted sesame seeds.

THAI COCONUT CHICKEN SOUP (NOODLE BOWL)



Thai Coconut Chicken Soup (Noodle Bowl) image

Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?

Provided by Lux

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 15

1 (8 ounce) package dried Thai rice noodles
6 cups chicken broth
2 stalks lemongrass
1 boneless, skinless chicken breast
1 cup sliced cremini mushrooms
1 fresh red chile pepper, minced, or more to taste
1 (14 ounce) can coconut milk
2 tablespoons grated ginger
2 tablespoons fish sauce
1 tablespoon minced garlic
2 tablespoons lime juice
1 pinch white sugar, or to taste
1 lime, cut into wedges
3 green onions, sliced
1 small bunch fresh basil leaves, chopped

Steps:

  • Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
  • Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
  • Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
  • Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
  • Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 22.9 g, Fiber 3 g, Protein 13.1 g, SaturatedFat 18.8 g, Sodium 2119.5 mg, Sugar 3.4 g

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2021-02-16 View Recipe. You'll combine rice noodles with tamarind, lime juice, fish sauce, and scrambled egg; and serve it over fresh greens garnished with cilantro, sprouts, and peanuts. It's ready in less than 45 minutes. "Have all the ingredients prepped and ready before cooking," recommends Erica. "It comes together quick!"
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THAI COCONUT LIME CHICKEN - TASTES LOVELY
2014-07-31 Preheat your grill (or indoor grill pan) to medium high heat. Grill the chicken, and baste it with the marinate several times. Cook until the chicken is cooked thru, about 8 minutes per side. Discard the marinade after done basting. Serve the chicken warm, topped with cilantro leaves and lime wedges.
From tasteslovely.com


THAI SALAD WITH CHICKEN AND LIME PEANUT DRESSING
2013-08-06 Season the chicken with salt and pepper. Heat a pan with some olive oil and sear the chicken for a few minutes on each side, until they’re cooked through. Set aside. Make the dressing by combining all the dressing ingredients in a food processor (or just chop everything up by hand and whisk it all together in a bowl).
From thewoksoflife.com


CREAMY COCONUT THAI NOODLE SALAD - CRAVING CALIFORNIA
2019-10-22 Instructions. Cook pasta according to directions on the package. Drain and chill under cold running water. Whisk together all of the sauce ingredients until smooth and creamy. Toss the chilled noodles and veggies with the spicy-coconut lime sauce taste and season with salt or more soy sauce if necessary.
From cravingcalifornia.com


THAI BASIL CHICKEN NOODLE BOWL | TRIED AND TRUE RECIPES
2022-01-19 Start with a very hot wok and very hot oil. Next, add the chicken and cook briefly, until it’s almost cooked through. Add the aromatics and cook for 1 minute. Add the sauce ingredients and let it boil briefly. Finish the dish with the Thai basil leave. Once the leaves are wilted, toss with cooked rice noodles.
From triedandtruerecipe.com


THAI COCONUT LIME CHICKEN
Stir in lime juice, sesame oil and toasted coconut. Pour over chicken. Bake in 350°F (175°C) oven for 30 minutes or until chicken reaches an internal temperature of 165ºC (74°C).
From chicken.ca


THAI BASIL CHICKEN SALAD WITH JALAPEñO - BOGLE VINEYARDS
Preheat oven to 400 degrees. In a small bowl, mix the spices with 1 tsp salt and 1/2 tsp pepper. Rinse the chicken and pat dry. Add a teaspoon or two of oil all over the chicken and begin to loosen the skin by gently pushing your fingers underneath it. Rub the seasoning all over both breasts and underneath the skin.
From boglewinery.com


THAI COCONUT LIME CHICKEN - LOVE FOOD NOURISH
2021-09-03 Preheat a medium sized pan or skillet on a medium heat. When the pan is hot add 1 tablespoon of oil, swirl until the pan is coated. Place the chicken breasts in the pan and cook until lightly browned on each side. Cooked for 2-3 min each side. Remove the …
From lovefoodnourish.com


GLASS NOODLES SALAD - THAI COOKING, RECIPES & FOOD - THAI-DINE
In a large mixing bowl, place the broken chili, melted coconut sugar, lime juice, fish sauce and tomato - then stir them together; Ensure the water is boiled, and add the glass noodles to the boiling water. Boil until almost cooked (the noodles will become transparent like glass), then use a colander to remove the noodles. Run them under cold ...
From thai-dine.com


THAI CHICKEN NOODLE SALAD WITH COCONUT-LIME DRESSING
Method. Rub the chicken with the curry paste and grill for 4 minutes on each side, or until cooked, then leave to rest. Make the dressing by mixing all the ingredients together. Toss the cooked noodles, spring onions, carrots, chilli, cucumber and herbs together with half the dressing, and pile onto three plates.
From newideafood.com.au


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