Thai Noodles With Chicken

Recipe Ingredients

1 lb	454g / 16oz	Chinese dried egg noodles or
1		Linguine
4		Cooked chicken breasts skinless and boneless
1		Cilantro sprigs and mint leaves for garnish
		Sesame Soy Dressing
3/4 cup	177ml	Soy sauce
3/4 cup	177ml	Chicken stock or water
1/2 cup	73g / 2.6oz	Coarsely chopped peanuts
1/4 cup	49g / 1.7oz	Smooth peanut butter
1/4 cup	40g / 1.4oz	Firmly packed brown sugar
1/4 cup	59ml	White wine vinegar
1/4 cup	59ml	Asian sesame oil
2 tablespoons	30ml	Vegetable oil
1 1/2 cups	139g / 4.9oz	Fresh mint - minced
1/2 cup	8g / 0.3oz	Cilantro - minced
2		Garlic - minced
2 cups	220g / 7.8oz	Carrots - shredded
4		Green onions - minced
1 teaspoon	5ml	Hot-pepper flakes

Recipe Instructions

1. In a large saucepan, bring 4 quarts water to a boil. Add noodles, stir to separate, and reduce heat to medium. Cook noodles until tender but still firm (about 18 minutes). Remove from heat and drain.

2. While noodles are cooking, prepare the dressing. Toss warm noodles with dressing to coat thoroughly.

3. Tear each chicken breast half into 8 or 10 medium-sized pieces; add to noodles. Stir to coat chicken with dressing and to mix with noodles.

Garnish with cilantro sprigs, mint leaves, and chopped pecans, and serve.

Sesame-Soy Dressing: In a large bowl, thoroughly combine all ingredients.

Makes about 2-3/4 cups.

Source:
the California Culinary Academy

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