Asian cuisine

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Thai-Style Chicken and Rice Vermicelli Noodle Salad

Name: Thai-Style Chicken and Rice Vermicelli Noodle Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian Thai
Ingredients: 12 g Lemongrass; 15 g Fresh Red Chili Pepper; 0.75 tbsp. Fresh Ginger, Peeled and Chopped; 2 clove Garlic; 1 tbsp. Fish Sauce; 4 tbsp. Olive Oil; 2 bundle Thin Rice Vermicelli; 1 cup Boiling Water; 2 tbsp. Olive Oil; 1 cup Bean Sprouts; 1 cup White Beech Mushroom; 0.5 cup Carrot; 0.5 cup Cucumber; 1 tsp. Ginger, Minced; 2 clove Garlic, Minced; 1 tbsp. Chili Sauce; 2 tbsp. Peanut Butter; 1 tbsp. Maple Syrup; 1 tbsp. Light Soy Sauce; 3 tbsp. Coconut Milk; 1 pinch Salt; 1 pinch Black Pepper; 1 tbsp. Fresh Cilantro, Chopped; 2 tbsp. Roasted Peanuts, Crushed; 0.5 count Lime, Cut Into Wedges; 1 pinch Salt; 1 pinch Black Pepper

Chef Bao Qiu

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Thai-Style Chicken and Rice Vermicelli Noodle Salad

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This Thai-inspired chicken delivers bold flavors with its fresh lemongrass, chili, garlic, ginger, and fish sauce marinade. It is paired with a refreshing salad made with thin rice (not bean) vermicelli noodles, loads of fresh vegetables, and a creamy peanut dressing. There you have it; a tasty and versatile dish that’s perfect for lunch, supper, or as a bring-to-work meal.

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

12 g Lemongrass
15 g Fresh Red Chili Pepper
0.75 tbsp. Fresh Ginger, Peeled and Chopped
2 clove Garlic
1 tbsp. Fish Sauce
4 tbsp. Olive Oil
2 bundle Thin Rice Vermicelli
1 cup Boiling Water
2 tbsp. Olive Oil
1 cup Bean Sprouts
1 cup White Beech Mushroom
0.5 cup Carrot
0.5 cup Cucumber
1 tsp. Ginger, Minced
2 clove Garlic, Minced
1 tbsp. Chili Sauce
2 tbsp. Peanut Butter
1 tbsp. Maple Syrup
1 tbsp. Light Soy Sauce
3 tbsp. Coconut Milk
1 pinch Salt
1 pinch Black Pepper
1 tbsp. Fresh Cilantro, Chopped
2 tbsp. Roasted Peanuts, Crushed
0.5 count Lime, Cut Into Wedges
1 pinch Salt
1 pinch Black Pepper

Directions:

Step 1

Bone the chicken leg by using the tip of the knife to cut a line through the meat along the bone, exposing the bone. Scrape the meat off the bone with the knife. Place the chicken skin-side down, and score the meat by making vertical and horizontal cuts about 1-inch apart. Transfer chicken into a bowl.

Step 2

Place lemongrass, red chili peppers, ginger, and garlic into the mortar. Use a pestle, crush the ingredients into a paste, mix in fish sauce. Pour the marinade over the chicken and let it sit for a few minutes.

Step 3

Heat 4 tablespoons of olive oil, in a cast iron skillet, over medium heat. Place chicken into the skillet and sear for 5 minutes until browned. Use tongs to flip the meat and cook the other side for another 5 minutes. Place a sheet of aluminum foil over the chicken. Take another cast iron skillet and press it down into the foil to flatten the meat. Remove the second pan and foil, and transfer chicken to a plate.

Step 4

Place rice vermicelli in a bowl, add 1 cup of boiling water and soak for 20 minutes until softened, drain thoroughly and set aside. Make the salad dressing while waiting for the noodles to soak properly. Heat 2 tablespoons of olive oil, in a small saucepan, over medium heat. Sauté minced ginger and garlic until aromatic. Stir in chili sauce followed by peanut butter, maple syrup, soy sauce, and coconut milk. Bring to a boil. Add salt and pepper, to taste. Remove pan from heat and transfer the peanut dressing into a bowl.

Step 5

Finish making the salad by bring to a full boil a large pan of water, cook mushrooms and bean sprouts for 4 minutes. Remove the mushrooms and bean sprouts with a spider strainer and transfer to a large mixing bowl. Add in noodles. Shave ½ cup of carrot and ½ cup cucumber into long thin ribbons, with a vegetable peeler over the mixing bowl. Coat ingredients in the mixing bowl with the peanut dressing and toss to combine.

Step 6

Place noodle salad on a plate. Cut chicken into 5 strips and arrange them on top of the salad. Before serving, sprinkle with some crushed peanuts, chopped fresh cilantro, and a squeeze of fresh lime juice.