Best 4 Thai Noodles With Chicken Patties Soup Or Salad Recipes

THAI CHICKEN AND NOODLE SALAD

Steps:

• Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
• In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
• In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
• Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

THAI NOODLE SALAD WITH PEANUT SAUCE

Steps:

• Drain and cool the noodles: Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
• Combine the salad: Add the rice noodles to the bowl with the vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
• Serve: Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side.

WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN

Steps:

• Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
• Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
• Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.

THAI NOODLES WITH CHICKEN PATTIES (SOUP OR SALAD)

Steps:

• To make patties: Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30mins.
• Shape chicken mixture into patties (if you like, you can make chicken meatballs).
• Heat 1-2 TB oil in skillet over MED-HI heat and cook patties, turning once, for 6 minutes or until cooked through and golden brown; set aside in a low oven to keep warm.
• Whisk together dressing/dipping sauce ingredients, set aside.
• To make salad: Bring salted water to boil in a saucepan (enough to cover the noodles), add noodles and cook for 4 mins or until tender; drain.
• You may also blanch your vegetables in the boiling water for a few minutes, depending on how 'crunchy' you like your salad to be; drain.
• Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat.
• If desired, cut the cooked patties into thin slices (for presentation) before serving.
• To serve the salad, divide the salad mixture on 2-3 plates, top with sliced chicken patties, drizzle with remaining dressing and sprinkle with cilantro/basil and chopped cashews.
• To make soup: Bring chicken stock to boil, add ginger, lemongrass, fish and soy sauce; add pho and cook until tender (approx 6-8 mins).
• Add vegetables to soup to blanch them for a few minutes.
• To serve, divide noodles/vegetables/soup into 2-3 bowls and sprinkle some black pepper and a few drops of sesame oil.
• Top with the sliced chicken patties and garnish with basil/cilantro and cashews.