Thai Rice Noodles with Chicken

RECIPE

If shopping in an Asian grocery, look for pad thai noodles designated as "XL." At supermarkets, packages will be marked "wide." Check the noodles occasionally as they soak. Take a taste to see when they're ready; they'll be slightly chewy and not too soft.

Yield
4 servings

Ingredients
1/4 cup fresh lime juice, divided
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces 1/2-inch-thick rice noodles
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons fresh chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt, divided
4 teaspoons canola oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup very thinly sliced lemongrass (tough outer stalks removed)
1/4 cup very thinly vertically sliced shallots

Preparation
1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.

2. Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy. Drain well.

3. Combine remaining 2 tablespoons juice, sugar, and next 4 ingredients (through chile paste). Stir in 1/8 teaspoon salt.

4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant. Add noodles; cook 30 seconds, tossing well. Stir in sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil, 1 tablespoon lemongrass, and 1 tablespoon shallots.

Nutritional Information
Calories:343
Fat:5.5g (sat 0.6g,mono 2.9g,poly 1.6g)
Protein:17.5g
Carbohydrate:54.4g
Fiber:0.7g
Cholesterol:34mg
Iron:2.1mg
Sodium:615mg
Calcium:36mg

Thai cooking@home
by cooking lover

Thai Pork Salad with Chili Dressing

Thai roasted chili paste combines the kick of chili paste with a smoky flavor. It can be found in most Asian markets. If it is unavailable, chili paste with garlic or Sriracha is a good substitute.

Yield
6 servings (serving size: 1 2/3 cups)
Ingredients
2 ounces uncooked bean threads (cellophane noodles)
2 cups shredded napa (Chinese) cabbage
1 1/2 cups thinly sliced seeded cucumber
1 1/2 cups (1/4-inch-thick) slices Simply Roasted Pork (about 9 ounces)
1 cup thinly sliced red bell pepper strips
3/4 cup finely shredded carrot
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped fresh mint
1 serrano chile, seeded and finely chopped
1/4 cup finely chopped green onions
3 tablespoons fresh lime juice
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1 tablespoon fish sauce
1 tablespoon roasted peanut oil
1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
1/4 teaspoon salt

Preparation
Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.

Nutritional Information
Calories:231 (22% from fat)
Fat:5.7g (sat 1.3g,mono 2.5g,poly 1.4g)
Protein:11g
Carbohydrate:34.3g
Fiber:3.2g
Cholesterol:26mg
Iron:1mg
Sodium:861mg
Calcium:61mg

Thai cooking@home
by cooking lover