Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Monday, June 17, 2013

Thai Chicken and Shrimp Noodle Salad



Hello again my fellow foodies and Happy Summer to you all!  I've taken yet another break from blogging, as somehow life gets in the way. ;)   I return to you with healthier recipes that I promise won't disappoint.  With our home full again, the girls are briefly back from college and jobs and we've all vowed to eat healthier, exercise more and it's just worked out that we're spending a lot more time with our family unit this summer. :) Needless to say, David and I are loving every every minute...chaos and all.  In addition to our kids all home we have two dogs (lab pups no less), a cat and whatever animal Cassidy has adopted, whether it be a baby squirrel or alley cat...and of course we can't forget our beloved snake, Bond James-Bond, a snake we adopted 4 years ago for Dylan...Who would've ever thought I would have a snake in my house?!  We're definitely glutton's for punishment, but would have it no other way.  With all of our time together we're hanging out in the pool, watching lots of movies and of course, are cooking away, with Avery and Cassidy helping mostly, Dylan's the in-house comedian with his Dad's sense of humor.  There have been a few epic jam sessions with great friends and family...I love, absolutely LOVE having our house full of family, friends, music, painting Altoid tins ;) (don't ask), cooking our favorite foods and whatever creative energy might be happening at any moment.  I do adore summertime!

In the spirit of eating healthier here's a fabulous dish that was a hit with the family.  It's a recipe I tweaked from the one I saw on  I quadrupled the amount of dressing that their recipe originally called for, because I like having extra for a dipping sauce, especially if making spring rolls, which would be the perfect side dish or appetizer.  This dish is a lot like Pad Thai minus the egg and could work out beautifully as a vegetarian dish, adding most any vegetables you prefer.  Another option is to use just chicken or just shrimp...I especially appreciate a dish that is so versatile.  I will be back soon with another healthy recipe.  Happy, healthy cooking everyone!  <3

Salad Dressing:

1/2 cup fresh lime juice
1/2 cup fish sauce* (such as nam pla or nuoc nam)
1/2 cup Asian sweet chili sauce*
4 TBSP vegetable oil
2 TBSP sugar
1/4 cup garlic, chopped
pepper to taste

Salad Additions:

9 oz Rice Stick*
12 cherry tomatoes, halved
32 oz bag of raw, medium-sized shrimp, peeled and deveined, cooked and marinated as  
   directed below**
1 - 1/2 cups cooked chicken (a rotisserie chicken from the grocery store works well)
1 cup green onion sliced thin, divided use for salad and for garnish

Garnish Plate:

1 - 1/2 cups bean sprouts, rinsed

1/2 English hothouse cucumber, very thinly sliced and peeled (about 1 cup)
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1/3 cup thinly sliced shallots or red onion
2 red (or green) jalapeno pepper with or without seeds, depending upon how spicy you   
    like it, sliced into thin rings

1/4 cup chopped dry-roasted peanuts, chopped
2 limes cut into wedges

*Available in the Asian foods section in most supermarkets and at any Asian market.

**I marinated the shrimp in 1/4 cup soy sauce with a splash of white wine, a little garlic  
powder, ground ginger for at least 30 minutes.  I sauteed the shrimp in a wok with a little vegetable oil and just a splash of sesame oil until they turned pink.  Or make it easy on yourself, although not quite as tasty, and buy already cooked shrimp.

Two hours prior to cooking time, whisk the first 7 ingredients for the dressing in a large bowl to blend. Let stand at room temperature.

Put together a garnish plate consisting of bean sprouts, cucumber, mint, basil, cilantro, shallots, jalapenos and lime wedges.  Keep refrigerated until ready to serve.

Boil rice stick in boiling for 4 minutes.  Promptly drain and rinse under cold water to cool; drain well. Transfer to bowl with 3/4 of the dressing, saving the rest for a dipping sauce, if you so desire.

Add tomatoes, shrimp, chicken and green onion except peanuts and the rest of the green onion, to noodles; toss to coat.

Divide among 6 plates. Sprinkle with peanuts and green onion.  Serve with the garnish plate, Sriracha and additional dressing so your guests can doctor up their plates to their individual liking.  

This recipe is adapted from Epicurious.

No comments:

Post a Comment