Thai Chicken Noodle Salad

Serves 6-8 
(Recipe can be halved)

Ingredients 

1 package of Chinese egg noodles - 200-300g

  or pad Thai rice noodles of preferable (follow cooking directions)

6 sliced green onions 
1 bunch fresh coriander (cilantro) about 1/4 cup chopped
1 package of fresh bean sprouts (optional)
2 grated carrots 
1/2 red pepper chopped or sliced
4 boneless chicken breasts * or 200g of prepared tofu


Dressing

(Shake in a jar till combined)

4 TBS soy sauce 
4 TBS peanut oil or sunflower oil
2 TBS sesame oil
2 TBS lime or lemon juice (fresh)
2 TBS sweet chili sauce

Cook the chicken either by poaching with a bit of ginger & garlic, or bake it gently (about 20 minutes at 350F).  Do not overcook or chicken will be dry.   
Cool the chicken and then slice it thinly across the breast.

Follow this link for the perfect poached chicken breasts - super easy! This is the best method to cook 

the chicken and you will discover many other ways to use poached chicken in recipes. 

Poached Chicken Breasts

Directions: 

Cook the egg noodles about 4 minutes or until done.  Run under cold water to rinse.  Then cut the noodles randomly with scissors.

If you are using the bean sprouts, make sure they are fresh and rinse and dry them prior to use. 

Combine the noodles, onion, coriander, sprouts, carrots, red pepper & chicken.  Then add the dressing and toss.  The salad can be done the day before serving, or at least a few hours before serving to allow the flavors to blend.

Variation: Add steamed asparagus, steamed green beans,  or snow peas and substitute shrimp for the chicken.  For a vegan option, use tofu which has been fried and cooled, or pre made ready to serve tofu.

Use grilled chicken, and baby romaine or iceberg lettuce instead of the egg noodles.