Thai chicken and noodle salad

Adapted from the magazine Everyday FOOD, May 2008 issue. This is tasty and refreshing for summertime.

Category: Salad

Cuisine: Summer

Ready in 30 minutes

by Nlp9

Ingredients

1 lb

1 bunch thinly sliced

2 cloves minced

1/3 cup

3 tbsp

2 tbsp

1 tbsp or 1/2 tsp anchovy paste

1/2 tsp

1 tsp

3 1/2 ounces

2 peeled and peeled into ribbons

1 halved length-wise and thinly sliced

1/4 cup ribboned

1/4 cup chopped

1 cup

1/2 cup (optional)

Directions

1. Mix up dressing. Place chicken in half of dressing and marinate for 30 minutes at room temperature. 2. Meanwhile, prepare the noodles. In a large pot of boiling water, cook noodles until just tender. Drain and rinse with cold water to stop cooking. Toss with a little sesame oil to prevent from sticking. 3. Grill chicken to desired doneness. 4. Toss noodles, vegetables and herbs with remaining dressing. Serve and enjoy!

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