Vermicelli With Chicken In Peanut Sauce Recipes

COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE

Cold Rice Noodles With Grilled Chicken and Peanut Sauce image

Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.

Provided by David Tanis

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 32

Ingredients

3 tablespoons Asian fish sauce
3 tablespoons brown sugar
6 tablespoons lime juice
1 garlic clove, finely grated
6 to 8 small Thai chiles, thinly sliced, or 1 or 2 serrano chiles
2 tablespoons Asian fish sauce
2 tablespoons rice vinegar
6 tablespoons lime juice
2 tablespoons soy sauce
1 1-inch chunk ginger, peeled and sliced
4 tablespoons natural unsalted peanut butter
2 teaspoons sesame oil
Pinch cayenne
6 boneless skinless chicken thighs, about 1 1/4 pounds
4 large garlic cloves, halved
1 1-inch chunk ginger, peeled and sliced
1 4-inch length lemon grass, tender center only, thinly sliced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
3 tablespoons brown sugar
1/8 teaspoon cayenne
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
1 medium carrot, cut in thin julienne
3/4 cup fresh mung bean sprouts or other sprouts
Small handful basil sprigs
Small handful mint sprigs
Small handful cilantro sprigs
4 tablespoons slivered scallions
1/4 cup crushed or chopped roasted peanuts
Lime wedges

Steps:

Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

VERMICELLI WITH CHICKEN IN PEANUT SAUCE

Vermicelli With Chicken in Peanut Sauce image

I got this one off the back of the noodle box too. Tried it out last nite and it was awesome! And super easy.

Provided by sheri77

Categories Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 boneless skinless chicken breasts, cubed
1 cup chicken broth
2 tablespoons liquid honey
2 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup peanut butter
2 -3 green onions, chopped
1 red pepper, cut into strips
500 g vermicelli
1 teaspoon chopped fresh parsley

Steps:

Heat oil and saute chicken until cooked. Remove and set a side.
Combine broth, honey and soy sauce. Whisk in cornstarch and peanut butter.Cook and stir until just thickened.
Stir in onions, pepper, and chicken.
Cook vermicelli according to package directions.
Spoon chicken mixture over noodles and top with parsley.

PEANUT THAI CHICKEN WITH VERMICELLI NOODLES

Peanut Thai Chicken With Vermicelli Noodles image

A community cookbook find from Betty Nudell. Just typing this makes me salivate!I guessed time since I haven't made this yet. This recipe has poached chicken and it doesn't account for the cooking of the chicken.

Provided by Oolala

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup chunky peanut butter
1 3/4 cups coconut milk
2 tablespoons soy sauce
1/4 cup fresh lemon juice
2 tablespoons brown sugar
4 garlic cloves, minced
salt
cayenne pepper, to taste
1/4 cup chicken broth
1 lb vermicelli
2 tablespoons peanut oil
6 -8 scallions, thinly sliced
6 boneless skinless chicken breasts, thinly cut, poached
1 lb snow peas, trimmed, julienne cut, blanched 30-60 seconds, cooled in ice water, drained
dry roasted peanuts, chopped
sesame seeds, toasted
fresh coriander sprig, garnish

Steps:

Combine the peanut butter, 1 1/2 cups of the coconut milk, soy sauce, lemon juice, brown sugar, garlic, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Blend or process to puree.
Add broth and remainin 1/4 cup of coconut milk and blend until smooth. Cover and set aside (can be made ahead and refrigerated covered).
Cook vermicelli, drain and rinse. Toss with peanut oil and cool to room temperature, stirring occasionally.
Just before serving place pasta on individual plated. Spoon over the sauce and sprinkle with scallions.
Slice chicken on the diagonal and re-assemble 1/2 breast on top of each serving. Surround with snow peas to resemble a nest. Sprinkle with garnishes.

Nutrition Facts : Calories 807.1, Fat 33.4, SaturatedFat 16.7, Cholesterol 68.4, Sodium 602.8, Carbohydrate 81.5, Fiber 8.5, Sugar 16.6, Protein 48

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