Tender spiced chicken, salty peanuts, and crunchy fresh veggies make this dish a winner! Set out the vegetables and toppings so that everyone can create their own. With little prep and easy clean up, you would want to have this for dinner on a warm summer night, or when time is short. Just have everything chopped and the meat marinated ahead of time, and you'll be ready to go!
Ingredients:
Marinade:
4 scallion whites, thinly sliced (keep the greens for later)
2 minced garlic cloves
1/2 cup soy sauce (low salt)
1/4 cup rice wine vinegar
2 tbsp brown sugar
1 tbsp lime juice
1/2 tsp hot pepper flakes (or a few dashes of hot sauce)
Combine all marinade ingredients in a bowl. Use 1/2 of it to marinate 1 1/4 lbs of sliced boneless, skinless, chicken breast. Reserve the other half. (you can sub pork or beef for the chicken)
Noodles:
3 1/2 ounces rice vermicelli
2 carrots, sliced into ribbons with veggie peeler
1/2 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh torn basil
1/2 sweet red pepper, thinly sliced
optional toppings:
chopped peanuts
scallion greens
red pepper flakes
In a large fry pan, saute the marinated chicken in a small amount of oil until cooked through. Don't crowd the pan, the marinade will thicken and become a nice glaze. Transfer to a plate.
In a large pot of boiling water, cook the noodles until tender (according to the package). Drain and rinse. Divide among the plates. Top with pieces of chicken, carrot, cucumber, basil, red pepper, and other optional ingredients. Drizzle with reserved marinade.
Serves 4
Adapted from Every Day Food
Thanks to YMC Foodie of the Week (and YMC's Food Editor!), Karen, for sharing this delicious Thai dinner!
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