Thai Noodle Salad with Grilled Chicken

Thai Noodle Salad with Grilled Chicken

Noodles tossed with a colorful mix of sautéed veggies including fresh corn off the cob, sugar snap peas, roasted red peppers and carrots.

They get all dressed up in a spicy coconut milk and lime dressing. You can eat it as is or top with grilled chicken or even shrimp for a fresh and delicious lunch or dinner.

The dressing has a long list of ingredients including coconut milk, lime zest and juice, scallions, garlic, ginger, hot pepper or hot sauce, brown sugar and rice vinegar. The great thing is you toss everything into a food processor and blend.

Thai Noodle Salad
If you’re making this with chicken (or shrimp) you can use your leftover coconut milk with a little lime juice to make a marinade. It will tenderize your chicken and drive home some of those lovely flavors.

It makes enough to feed a crowd but you’ll be happy to have the leftovers for lunch or the next night’s dinner.

The noodles are best eaten at room temperature and garnished with chopped cashews or peanuts, scallions, lime wedges and extra hot sauce.

Thai Noodle Salad with Grilled Chicken
Thai Noodle Salad with Grilled Chicken

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Thai Noodle Salad with Grilled Chicken

Noodles tossed with a colorful mix of sauteed veggies including fresh corn off the cob, sugar snap peas, roasted red peppers and carrots all dressed up in a spicy coconut milk and lime dressing. You can eat it as is or top with grilled chicken or even shrimp for a fresh and delicious lunch or dinner.

INGREDIENTS:

Dressing:
1 cup canned coconut milk
1 tablespoon vegetable oil
1 + 1/2 tablespoons rice wine vinegar or white vinegar
2 teaspoons lime zest
1/4 cup fresh lime juice
1 jalapeno or red chile pepper or 1 - 2 teaspoons hot sauce (like Cholula)
2 tablespoons brown sugar
2 cloves garlic, rough chopped
2 scallions, rough chopped
1 teaspoon fine grated or minced ginger
1/2 teaspoon ground coriander seeds
1 teaspoon salt
Chicken:
remaining coconut milk from the dressing (about 3/4 cup)
the juice of 1 lime
couple pinches of salt and pepper
1 + 1/2 pounds skinless, boneless chicken breasts or cutlets
Noodles:
1 pound linguine or other type of pasta
2 tablespoons olive oil
2 carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1+1/2 inch long thick strips
about 3/4 pound fresh snap peas, ends trimmed and cut in half longways
2 ears of fresh corn, the kernels removed
For serving:
chopped peanuts or cashews
chopped scallions
lime wedges
hot sauce

INSTRUCTIONS:

    Make the dressing:
  1. Add all the dressing ingredients to a bowl of a food processor and pulse until smooth and combined. Refrigerate.
  2. Marinate the chicken:
  3. Whisk the coconut milk, lime and salt and pepper together in a bowl or pan big enough to hold the chicken. Add the chicken, cover and refrigerate. If you have time, let it marinate for an hour or up to a few hours.
  4. Cook the pasta in plenty of water to al dente. Before draining scoop out 1/3 cup of the starchy pasta water and set aside.
  5. While the pasta cooks heat the oil in a large frying pan over medium heat. Add the carrots, pepper and snow peas with a dash or two of salt and pepper. Cook, stirring often to your desired doneness, I cook them until fork tender because that's how my family likes them.
  6. Add the corn at the end and cook until heated through. Turn off the heat.
  7. Add the drained pasta, the pasta water you set aside earlier and all the dressing. Toss well and allow to sit while you cook the chicken. The noodles are best eaten at room temperature and will soak up the dressing as it cools. You can come back to it and toss it again.
  8. Cook the chicken on an outdoor grill, on a George Forman grill or in a grill pan until cooked through. Internal temperature on a meat thermometer should reach 165 - 174 degrees F. Let the chicken sit 5 minutes then slice at an angle.
  9. To serve, top the noodles with the chicken and sprinkle with nuts and scallions. Pass around lime wedges and hot sauce to serve.

Notes:

Adapted from Mooswood Restaurant Favorites

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/thai-noodle-salad-grilled-chicken/

Thai Noodle Salad

Comments

  1. BeadedTail says

    That looks so flavorful and satisfying! We don’t make a lot of Thai food since we don’t have any good recipes – until now! Thanks Reeni!

    Moon, hope you had a purrfect weekend! Purrs, Angel & Isabella

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