I’m not going to lie to you: this Thai Noodle Salad is a hell of a dish. It’s not difficult to do at all but it requires so many ingredients and so much time that you will think about having a takeaway instead of this lovely salad.
Yeah, go do it. Order some shitty kebab and you will miss an incredible salad packed with flavours and nutrients. I know you are not going to do this salad very often but I also know you are going to enjoy it every time you will make it. Just read more different recipes, get authentic ingredients and cook some real sh*t!
How to make Thai Noodle Salad
Ingredients (serves 2):
2 nests of egg noodles
¼ of broccoli tree
1 medium carrot
½ red bell pepper
2 chicken breast fillets
Some chopped coriander
A fistful of cashews (which I forgot to add)
2 spring onions (which I forgot to add as well)
Some sesame seeds
Salt & black pepper to taste
6 tablespoons of soya sauce
2 tablespoons of sesame oil
1 orange (the juice)
1 + ½ lime (the juice)
3 tablespoons of honey
4 tablespoons of peanut butter
2 garlic cloves
1 tablespoon of grated ginger
½ teaspoon of fish sauce
6 tablespoons of Extra Virgin Olive Oil ( What?! Am I not allowed to do some gastronomic terrorism or what?! xD)
Let’s start with the dressing, the element that will give character and authenticity to our salad.
Grate the ginger and the garlic and place them in a bowl or jar. Add the rest of the ingredients but the peanut butter, and give them a good stir or whisk or whatever. The dressing, at this point, will serve us as a marinade for the chicken breast fillets, so put them in an airtight container and cover them with part of the dressing. Leave the meat to marinade for, at least, 30 minutes.
Add the peanut butter to the rest of the dressing and whisk energetically to get everything well integrated. Come on, show us some muscles!
Once your dressing is ready, keep it in the fridge.
The moment of the truth. Let’s see how much you wanted to make this Thai Noodle Salad.
Wash the kale and dry it as much as possible.
Trim the carrot, peel it and cut it in julienne/matchsticks. Dice that half red bell pepper in small cubes. Thinly slice the radishes and the shallot. Do the same with the green part of the spring onions and chop the cashews. Do not be like me and do not forget to add them to your salad, please!
Let’s mess with the broccoli: cut it in small-medium size florets. Put some salty water to boil in a sauce pan and blanch these florets in it when it starts to boil for two minutes. After that time, cool them off in a bowl with cold water.
Save the planet, save your soul and reuse the water of blanching the broccoli to cook your noodles, strictly following the instructions from the producer. Do not try to be cleverer than them or you will fail miserably. Once they are cooked, cool them down under a stream of water to prevent them to stick each other.
Put the kale in a big bowl and toss it with some of the dressing. Place it in the plates and let’s start building the salad.
Cook the chicken breast fillets in a frying pan or skillet with a bit of oil, if necessary.
Put the veggies, fresh and cooked, around the plate in a nice way, playing with the colours and leaving the centre for the noodles.
Dress the noodles with the rest of the dressing and put them in the centre of your salad plate.
Once the chicken is cooked, cut it in stripes and put it on the plate, next to the noodles.
Finish your salad with the chopped spring onions and cashews, sprinkle some sesame seeds and garnish with some chopped coriander.
Serve with a wedge of lime and enjoy. Salud!