It seems like it’s been forever since I’ve shared a recipe with you. Maybe because it has been forever. I’m not sure if it’s a poor reflection on my recent cooking habits (or lack thereof), or the fact that pretty suppertime photos are nearly impossible during Seattle’s winter. Maybe a combination of the two.
Either way, this recipe is too good to not share. My little sister Audy is amazing in the kitchen. It’s really her thing. Or one of her many things. She’s kind of good at almost everything, from teaching Zumba, to being a great mom, to staying current with every fashion trend (I’ve called her from many a dressing room to ask if something was still “cool” or not).
Anyway… Audy had been on the hunt for the perfect Thai salad dressing recipe, and after trying many, she ended up making her own that is simply delicious. It’s my very favorite dressing and salad, and one that seems to always make it onto my meal plan. The homemade dressing and noodles on the bottom of the salad are really what make the salad stand out, and take it from an ordinary salad to what will be one of your new favorites!
If you’re a fan of peanut butter, Thai food, or anything delicious, you’ll love this recipe!
Thai Peanut Chicken Noodle Salad
Cooked rice noodles/vermicelli (which are my preference)
Romaine lettuce, torn
Chicken, cooked and shredded (use the recipe below – I often just use rotisserie chicken breasts when short on time)
Red pepper, sliced into thin strips
Chopped green onion
Peanuts, roasted and chopped (I buy honey roasted peanuts)
Cilantro, chopped fine
Lime wedges to garnish
Optional: fresh Thai basil and fresh mint leaves, chopped (these are strong herbs so I only add a teeny tiny bit)
Toss noodles down onto your plate. They should be mostly cooled. Assemble rest of salad on top. Finish off with a generous helping of the peanut dressing.
Thai Peanut Dressing:
*I usually double the dressing recipe – when doubled it makes enough for our family of four eaters to have leftovers the next day (or later that night, as is usually my case), or enough to feed 6-8 people.*
Mix the following together in blender and drink… I mean drizzle over salad:
¼ cup peanut butter
¼ cup honey
1/3 cup lime juice
¼ cup soy sauce
¼ cup peanut or vegetable oil
1-2 garlic cloves
1 tbsp chopped peeled ginger
¼ – 1 tsp chili paste (depending on how much heat you want – I like Sambal Oelek)
Tangy Thai Chicken Marinade
1 lb chicken pieces
½ cup rice vinegar
1/3 cup honey
2 tbsp brown sugar
3-4 cloves garlic, minced
½ tbsp grated ginger
3 tbsp soy sauce
1 tbsp lime juice
½ tsp cayenne pepper
½ tsp salt
½ tsp pepper
Toss marinade together and pour over chicken. Marinate for ½ hour to overnight. Cook chicken as desired (I like to bbq or fry).
And when it comes to the dressing, don’t be shy. The more the merrier, right?
The noodles will soak up the dressing and all of the yummy flavors.