Beartso's "Sincerest Form of Flattery"

Not-Really-thai noodle salad

A not-so-spicy and not-so-oily version of the supermarket deli Thai noodle salad.

INGREDENTS for 8 servings

Meat department

  • Chicken thighs, skinless boneless x 1 lb, diced

Produce department

  • Cabbage, medium - 1/4, julienned

  • Onion, large - 1/2 (or medium - 1), julienned

  • Bell pepper (red, orange or yellow) - 1, julienned

  • Carrot, matchstick - 1 cup

  • Green onion - 4, thinly cross-sliced or shredded

  • Cilantro, coarsely chopped - 1 cup

  • Garlic - minced - 1 + 2 Tbsp

  • Ginger, minced - 1 + 2 Tbsp

  • Lime juice - 1/2 cup

Dry goods

  • Pasta, vermicelli or angel hair x 16oz

Condiments aisle

  • Olive oil - 1 Tbsp

Spice rack & Baking aisle

  • Salt - 1 tsp

  • Red pepper flakes - 1/4 tsp

  • Sugar - 1 Tbsp

  • Peanut butter, smooth - 1/2 cup

International aisle

  • (Optional) Sesame oil - 1 tsp

  • Soy sauce - 2 Tbsp + 1/4 cup

  • Mirin - 2 Tbsp

  • Sriracha sauce - 1 Tbsp + 1/4 cup


DIRECTIONS

Protein

  1. Marinade chicken 1 day in advance for the best result.

Marinade:

    • Olive oil - 1 Tbsp

    • Soy sauce - 2 Tbsp

    • Sriracha - 1 Tbsp

    • Ginger, minced - 1 Tbsp

    • Garlic, minced - 1 Tbsp

  2. In a sauté pan, sauté chicken until fully cooked and all the sauce is reduced. Set aside to cool.

Dressing

  1. If less aggressive garlic and ginger flavor is desired, follow this step, or else it can be skipped. In a small sauce pan, heat sesame oil (1 tsp) over medium heat and sauté minced garlic (2 Tbsp) and minced ginger (2 Tbsp) until fragrant.

  2. Combine all the dressing ingredients in a bowl and mix well.

    • Garlic - 10 cloves, coarsely chopped (or minced - 3 Tbsp)

    • Ginger, minced - 2 Tbsp

    • Soy sauce - 1/4 cup

    • Lime juice - 1/2 cup

    • Mirin - 2 Tbsp

    • Sriracha sauce - 1/4 cup

    • Peanut butter, smooth - 1/2 cup

    • Sugar - 1 Tbsp

    • Salt - 1 tsp

    • Red pepper flakes - 1/4 tsp

Pasta

  1. Cook the pasta as instructed by package to al dente.

  2. In a mixing or salad bowl, add ice water. Transfer the cooked pasta to the ice water and let it cool. Strain the water (and ice if any is left) out.

Finished product

  1. Combine all the ingredients. Mix well. The salad can be served as-is or after refrigerated.


NOM NOM CHOMP!