Thai Chicken and Noodle Salad

Ingredients

• 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
• Spicy Asian Dressing
• Coarse salt
• 3 1/2 ounces Chinese rice noodles, broken in half if long
• 1 tablespoon vegetable oil, such as safflower
• 2 carrots, sliced into ribbons with a vegetable peeler
• 1 English cucumber, halved lengthwise and thinly sliced crosswise
• 1/4 cup fresh basil, torn
• Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Instructions

1. 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).
2. 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.
3. 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.
4. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Notes

Ingredients

• 4 thinly sliced scallion whites
• 2 minced garlic cloves
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 2 tablespoons light-brown sugar
• 1 tablespoon fresh lime juice
• 1/2 teaspoon anchovy paste (or 1 minced canned anchovy)
• 1/2 teaspoon red-pepper flakes

Instructions

1. In a medium bowl, mix together all ingredients.

Notes