Thai Chicken Noodle Salad

If theres one thing I find myself making over and over it’s noodle salads. They take wonderfully to nearly anything in your fridge, making them very simple and super cheap, a winning combination for this unemployed girl. I think it’s because I make them so often, and I throw in nearly anything that I worry that they’re not good enough for the blog space and I pass over them again and again when I’m making them. 

That changes with this chicken. It’s a simple enough start, mix a few ingredients and marinate some chicken for an hour or two before frying it up, but it makes this throw together lunch into a legitimate dinner, and a damn good one at that. 

The marinade comes from Martha Stewart, but the rest of the ingredients I think are up to you. I’m putting a guideline for what I use, but it varies greatly depending on the season and if I’m willing to get up and go to the store, or if I have enough in the vegetable drawer of my fridge to make do. Fresh herbs are crucial though, don’t skimp out on those. The cilantro and mint are vital and if you can find thai basil, it really elevates this, although depending on your local shops it can be hard to find. 

Marinade

2 Cloves of Garlic, minced

1/2 cup Soy Sauce

1/2 cup Rice Wine Vinegar

2 tbsp Brown Sugar

2 tbsp Lime Juice

1/2 tsp anchovie fillets, minced

1/2 tsp Sambal Olek, or another garlic chili sauce

1 1/2 lbs boneless skinless chicken thighs, cut into thin strips

3 1/2 oz Rice Noods

2tbsp Sesame oil

Half a Cucumber. Cut in half and then sliced thinly

2 carrots, Julienned

1/2 cup Bean Sprouts

1/2 bunch green onions, sliced thinly

1/2 cup toasted peanuts

a handful of cilantro

a handful of mint

To make marinade, mix all ingredients together in a bowl

Put half of the marinade into a plastic zip-loc bag and add the chicken. Mix together and let marinade at least an hour or up to overnight.

Meanwhile, bring a large pot of water up to a boil. Cook your noodles to the package instructions. Strain and run under cold water, stirring occasionally until the noodles are totally cold to the touch. Toss with 1 tbsp of sesame oil. 

In a frying pan over medium heat, heat up the remaining sesame oil. Add in the chicken and cook, stirring regularly until it’s all cooked and the pan is almost dry.

Put the noodles in a large bowl, Mix the remaining marinade with the veggies and put that on top, top that with the chicken and then sprinkle the peanuts on top. And your in business.