RECIPE: Crispy Chicken Thigh Thai Noodle Salad with Peanut Lime Dressing
INGREDIENTS
Peanut Lime Dressing
- 1/4 cup (60 ml) creamy peanut butter
- 1 tsp (5 ml) minced garlic
- 1 tsp (5 ml) minced ginger 2 tbsp (30 ml) low sodium soy sauce
- 1 tbsp (15 ml) brown sugar 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) lime zest
- 1 tbsp (15 ml) sambal
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 ml) hot water
- salt to taste
Thai Noodle Salad
- 3 oz (85 g) brown rice noodles
- 1/2 cup (125 ml) purple cabbage, shredded
- 1/4 cup (60 ml) fresh basil, chopped
- 1/4 cup (60 ml) cilantro, chopped
- 2 tbsp (30 ml) scallions, chopped
- 1 red bell pepper, thinly sliced
- chopped peanuts, toasted sesame seeds and lime wedges, for serving
- salt and pepper to taste
PREPARATION
Peanut Lime Dressing
- In a medium size bowl, add all ingredients except for the hot water and whisk together.
- Add hot water and continue to whisk.
- Raise the whisk to see if the dressing easily falls in ribbons, add additional water if necessary.
- Taste, adjust with salt and sambal to preference
Thai Noodle Salad
- Prepare brown rice noodles according to package directions.
- Once noodles are cooked place directly into ice water to stop the cooking process.
- In a serving bowl, add prepared noodles and toss with peanut lime dressing. Add cabbage, basil, cilantro, scallions, bell pepper and toss.
- If the dressing appears to be too thick, add a little bit more hot water to help stir everything together.
- Taste, adjust with salt and pepper to preference.
ASSEMBLY
- Prepare Crispy Breaded Chicken Thigh according to package directions.
- Slice Crispy Breaded Chicken Thigh on the bias and layer on top of prepared noodle salad.
- Garnish with chopped peanuts, toasted sesame seeds, lime wedges, fresh cilantro and fresh birdseye chilies.
Originally posted on Reuven's website here:
https://www.reuven.com/recipes/10621-fully-cooked-crispy-breaded-chicken-thigh/Crispy-Chicken-Thai-Noodle-Salad-with-Peanut-Lime-Dressing.htm
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