Saturday, September 01, 2012

Thai-ing one on...

One of my favorite things to order at our local Thai restaurant (shout-out to Sawatdee!) is the Laap Gai salad that's made of minced chicken along with red onion, scallion, cilantro, mint, carrot, and a chili-lime dressing. So tasty! Using that as my inspiration, I tried to mimic the flavors in a noodle salad that I think turned out pretty well. I really liked the taste, however, I might not use rice noodles next time, because after a day in the refrigerator, they started to break down and get too soft and mushy. But if you make it and eat it immediately (hot or room temperature), it's great. If you want it as a cold salad as I did, then maybe use spaghetti or fettucine or some wheat-based pasta instead. But this flavor combination rocks if you love the Thai food!

Laap Gai-Style Thai Noodle Salad

1 package wide rice noodles, cooked acc. to directions, drained and cooled (or another pasta of your choosing)
1/2 red onion, slivered (or use a couple of shallots)
2 small carrots, grated
1 sweet pepper, seeded and chopped
2 cloves garlic, peeled and minced
1/4 cup vegetable oil
1 tablespoon sesame oil
juice of two limes
1 tablespoon fish sauce
1 tablespoon miso
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated ginger
1 teaspoon sriracha
1/4 teaspoon black pepper
1/4 cup cilantro leaves, roughly chopped
2 tablespoons basil, finely chopped
1 tablespoon mint, finely chopped
4 green onions, thinly sliced
2 large curried chicken breasts, grilled, chilled and thinly sliced
1/2 cup honey roasted peanuts, chopped

Prepare the pasta then drain and cool. Mix the noodles with the veggies (onion or shallots, carrots, sweet red pepper, and garlic.) Whisk together oils, lime juice, fish sauce, miso, soy sauce, honey, ginger, sriracha, and pepper. Pour over the noodles and veggies and toss everything together. Then sprinkle in the fresh herbs, scallions, the chicken pieces, and peanuts, and toss once more. Serve immediately or chill overnight for best flavor.

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