COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
- Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
- Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
- Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
- Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
- In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hasna Hassen
[email protected]This recipe is a great way to use up leftover chicken. I had some roasted chicken from a previous meal, and it worked perfectly in this dish. The peanut sauce is also very versatile. I used it as a dipping sauce for the chicken, and I also drizzled i
Rochell Fleeton
[email protected]I'm not a big fan of cold rice noodles, but I really enjoyed this dish. The peanut sauce is amazing, and the grilled chicken is cooked perfectly. I would definitely make this again.
Esther Alaofin
[email protected]This dish is a bit time-consuming to make, but it's definitely worth it. The flavors are incredible, and the presentation is beautiful. I would recommend this recipe for a special occasion.
Haji Mohammedy
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The dish was still very flavorful without it. I also used a store-bought peanut sauce, which saved me some time. I would definitely make this dish again.
Rola Nasser
[email protected]I'm always looking for new recipes that are healthy and delicious. This recipe fits the bill perfectly. The cold rice noodles are a great source of carbohydrates, and the grilled chicken is a good source of protein. The peanut sauce is also made with
Tryphine benson Msindo
[email protected]I made this dish for my family, and they all loved it. Even my picky kids ate it without complaint. The peanut sauce is a bit spicy, but it's not too hot for kids. I would definitely make this dish again.
Lightning Emu
[email protected]This recipe is a great way to use up leftover chicken. I had some grilled chicken from a previous meal, and it worked perfectly in this dish. The peanut sauce is also very versatile. I used it as a dipping sauce for the chicken, and I also drizzled i
Titi Monroe
[email protected]I'm not a big fan of peanut sauce, but I really enjoyed this dish. The chicken was grilled perfectly, and the rice noodles were cooked just right. I would definitely make this again.
Moatlhodi Bagayi
[email protected]This dish is perfect for a hot summer day. It's light and refreshing, and the peanut sauce adds a nice touch of flavor. I would definitely recommend this recipe.
Dazdooz Khan
[email protected]I made this for a party and it was a huge success! Everyone loved it, and I got several requests for the recipe. I'll definitely be making this again.
Agnator Kathoka
[email protected]This was my first time making cold rice noodles, and it turned out great! The recipe was easy to follow, and the dish was delicious. I especially loved the peanut sauce.
Adaolise Precious
[email protected]I'm not usually a fan of cold rice noodles, but this recipe changed my mind. The flavors are so well-balanced, and the peanut sauce is to die for. I'll be making this again and again!
Saphiwa Mayiyana
[email protected]This dish was a hit at our last potluck! The peanut sauce is incredible, and the grilled chicken was cooked perfectly. I'll definitely be making this again.