You’ve got to love the palate and vocabulary of a 4 year old. When they taste something they don’t like it’s written all over their faces and when they speak, they speak the truth. So when she described the dressing for my Thai chicken salad as “sushi soup” I realized that it was a pretty accurate description. What I love about this dish are the cool noodles and the crisp flavors of the mint and fish sauce (aka sushi soup). Topped with a grilled chicken breast, it makes a wonderful summer meal. Hope you enjoy it.
Thai Chicken and Mint Noodle Salad (adapted from Off the Shelf, Donna Hay)
7oz rice noodles
2 chicken breasts
1c shredded mint
4c thinly sliced bok choy
dressing
2Tbl fish sauce
1Tbl soy sauce
2Tbl sugar
3Tbl lime juice
Place noodles in boiling water and take off the heat. Allow them to stand for 5-10 minutes (follow package directions, they vary). Drain noodles under cold water.
Grill chicken breasts.
Combine dressing ingredients and toss with noodles, mint and bok choy.
Slice chicken breasts and serve on top of the noodles.
Thai Chicken and Mint Noodle Salad (adapted from Off the Shelf, Donna Hay)
7oz rice noodles
2 chicken breasts
1c shredded mint
4c thinly sliced bok choy
dressing
2Tbl fish sauce
1Tbl soy sauce
2Tbl sugar
3Tbl lime juice
Place noodles in boiling water and take off the heat. Allow them to stand for 5-10 minutes (follow package directions, they vary). Drain noodles under cold water.
Grill chicken breasts.
Combine dressing ingredients and toss with noodles, mint and bok choy.
Slice chicken breasts and serve on top of the noodles.
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