Thai Noodle Salad Recipe

Prep time:  Serves: 6
INGREDIENTS
For the dressing:
  • ½ cup canola oil
  • 2 large cloves garlic, peeled
  • ⅓ cup low sodium soy sauce
  • ¼ cup white distilled vinegar
  • 2 tablespoons water
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon lemongrass or ginger paste
  • a couple BIG squeezes of lime juice (to taste)
  • ¼ cup peanut butter
For the salad:
  • 4 ounces brown rice noodles (regular rice noodles are fine, too)
  • 1 lb. boneless skinless chicken breasts
  • 5-6 cups baby kale or spinach
  • 3 large carrots, cut into small, thin pieces*
  • 3 bell peppers, cut into small, thin pieces*
  • 1 cup packed cilantro leaves, chopped
  • 4 green onions, green parts only, chopped
  • ½ cup cashews or peanuts
INSTRUCTIONS
  1. PREP: Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
  2. DRESSING: Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about ¼ to ½ cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
  3. VEGGIES: Prep all your veggies and toss together in a bowl.
  4. CHICKEN: Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
  5. NOODLES: Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
  6. ASSEMBLY: Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)
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