Warm Thai Chicken Noodle Salad Recipes

THAI CHICKEN AND NOODLE SALAD

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.

WARM THAI CHICKEN & NOODLE SALAD

Steps:

• Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
• Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
• Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
• Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

WARM THAI CHICKEN SALAD

Steps:

• Heat oil in skillet or wok over med-high heat.
• Cook garlic and chile in oil around 30 secs, stirring frequently.
• Stir in chicken.
• Cook stirring occasionally, until chicken is no longer pink in center.
• Add bell pepper, cucumber and onions; toss with chicken mixture.
• Stir in remaining ingredients except salad greens.
• Heat to boiling, stirring constantly; boil and stir 30 secs.
• Remove from heat.
• Divide lettuce among 4 dinner plates.
• Spoon chicken mixture over lettuce, using slotted spoon.
• Drizzle liquid from skillet over chicken and lettuce.
• Garnish with dry-roasted peanuts and lime slices if desired.

CHICKEN NOODLE SALAD

Steps:

• Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
• Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
• Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

THAI NOODLE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
• In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

WARM CHICKEN NOODLE SALAD

Steps:

• Soak the noodles: Boil the kettle and tip the rice noodles into a heatproof bowl. Pour over boiling water to cover. Leave noodles to soak for 4 minutes.
• Whisk and toss: Meanwhile, make the dressing. Whisk together the olive oil, lemon zest and juice and mayonnaise, then season if you want to. Drain the noodles and return to the bowl. Throw in the sugar snaps, red pepper and basil. Pour in half the dressing and gently toss.
• To serve: Divide the noodles between two bowls. Slice the chicken breasts and arrange on top of the noodles. Drizzle over the remaining dressing and serve.

THAI CHICKEN NOODLE SALAD

Steps:

• Early in the day or the night before, in a small bowl, combine marinade/dressing ingredients.
• Put chicken breasts in a Ziploc bag. Pour 1/2 cup of the dressing/marinade into the bag of chicken and seal, squeezing out excess air. Massage the bag to coat the chicken and refrigerate for at least 6 hours. Refrigerate the remaining dressing.
• To prepare salad:
• Preheat grill to medium heat. Remove chicken from marinade and wipe excess marinade off chicken pieces with paper towels (discard towels). Grill until no longer pink.
• While chicken is grilling, cook vermicelli noodles according to package directions. Drain and rinse under cold water; set aside.
• Place 2 cups lettuce on each dinner plate. Top with cooked noodles, carrots, green onions, chicken, cilantro and chopped nuts. Drizzle remaining dressing over each salad.