Spicy Thai Chicken & Noodle Salad

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 lb. boneless, skinless chicken breast, sliced thin1/2 c. Tamari soy sauce2 Tbls. light brown sugar1/4 c. rice wine vinegar3 cloves garlic, minced1 large piece fresh ginger, grated6 scallions, divided2 Tbls. hot sauce8 oz. rice noodles (thin sticks)2 tsp. olive or veggie oil plus oil spray1 large cucumber, peeled, seeded and sliced thin2 peeled carrots, shredded or peeled into strips with peeler2 oz. chopped peanuts1/2 c. bean sproutsLots of lime wedges
Directions
In a medium bowl mix soy sauce, vinegar, sugar, garlic, ginger, 4 sliced scallions and hot sauce. Put sliced chicken in a freezer bag and pour 1/2 of this marinade over it. Seal and mix well. Let marinate while prepping the rest of the meal.
Bring a pot of lightly salted water to boil and add rice noodles. Cook according to package instructions or for about 10 minutes. Drain and rinse with cold water and drain again. Put on a large platter or baking dish to serve from.
Heat oil on medium high heat in large sprayed saute pan and cook chicken in batches until just browned - 2 to 3 minutes each. Remove to a paper plate to reserve. When all chicjken is cooked return it to the pan and add the rest of the marinade cover and simmer for 2 to 3 minutes.
Remove from heat and pour over noodles. Add carrots, cucumber, bean sprouts, peanuts and the remaining 2 sliced scallions. Spritz a couple of limes over all and mix lightly.
Serve with additional limes.
Serves 4 generously

Number of Servings: 4

Recipe submitted by SparkPeople user CAKEGODDESS.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 378.5
  • Total Fat: 5.3 g
  • Cholesterol: 65.7 mg
  • Sodium: 2,181.2 mg
  • Total Carbs: 49.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 33.5 g

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