I've been eyeing this recipe for quite some time. It turns out I probably could have handled this by myself and next time I'll suck it up and make it by myself. Yes, it was that wonderful. But for the first attempt, I made sure I had my 2 trusty assistants by my side.
My husband needs to grill. Obviously.
My sister is really like co-chef. Even when we have bigger and badder projects to tackle we make sure we at least make something. This time I really gave her no choice in the matter.
As we were setting this out at the table, my husband looked at both of us and said, "This is all new." Code for- I have no idea what you just set in front of me... I don't think I'll like how this tastes.. and there are 2 different sauces (my husband is anti-sauce to the extreme). He took one bite and then kept eating.
Must have been delicious.
Plus this salad is served cold (except we decided to go with warm chicken). And it's been hot.
This would be really fabulous if you were having people over. You could have the noodles in one bowl, all of the veggies chopped and in bowls of their own, and then a choice of protein (chicken, beef, shrimp, or tofu). Then the toppings and dressings could be at the very end. Not that I've thought about it or anything.
The original recipe that I [kind of] followed was on Smitten Kitchen
What I actually did was found below. Note that for the lime juice I used the kind in the plastic lime container because I just didn't have the gumption to squeeze that many limes. Call me a wimp.
I actually didn't have to buy any 'specialty' ingredients to make the sauces since I had purchased them for pad thai. So if the ingredients below look like things you'll never use again, you will. Especially if you enjoy Asian-esque types of foods.Cold Asian Noodle Salad with ChickenDipping Sauce
(this reminds me of the dipping sauce you get with Spring Rolls)
6 tablespoons Asian fish sauce
6 tablespoons brown sugar
1/3 cup tablespoons lime juice
2 garlic cloves, pressed through the garlic press
1 tsp chili flakesPeanut dressing
2 tablespoons Asian fish sauce
3 tablespoons rice vinegar
7 tablespoons lime juice
3 tablespoons soy sauce
1 one-and-a-half inch chunk ginger, peeled and chopped roughly
1/3 cup tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
Smidgen of cayenne pepper* This gets all mixed in the food processor or blender so the ginger doesn't need to be cut perfectlySalad
1 Package of rice noodles
1 cup of snow peas
1 cup of sprouts
1 cup of julienned carrots
1 cup of cucumbers, sliced and then cut into quarters
1 cup of sliced bell peppers
***You can use a mix of water veggies you want. This is just what I happened to pick up at the grocery store and we loved the mixToppings
1 1/2 pound chicken breasts
Green onions sliced
1 cup of roughly chopped peanuts
Roughly chopped fresh mintCombine all ingredients for the dipping sauce and make sure that all the brown sugar is dissolved. Mix all ingredients for the peanut sauce in a blender or food processor. The original recipe said that it should be about the consistency of heavy cream and I found that to be true. Mix together 1/2 of the dipping sauce and 1/3 of the peanut sauce and marinate the chicken for 15 minutes. (The original recipe also called for chicken thighs.. um. gross. But real foodies say that it adds to the flavor so go for it.) While this is grilling, make the noodles according to the package directions (usually something like pour boiling water over noodles and let sit until cooked). Rinse the noodles in cold water and let drain. Grill the chicken and slice thinly. You can either mix everything together for everyone or have everything separate and let people mix to their personal preference (assemble noodles on bottom, then veggies, then chicken, then toppings and top with dressing). Use the excess dipping sauce and peanut sauce and mix everything together. Enjoy!