June 2, 2014

Summer Salads, Pad Thai Noodle Salad

This is one of my all-time favorites.  It's perfect for summer, delicious and easy!  The key to the easy part, is to prepare all the veggies first.  I sometimes leave the noodles warm after cooking or drain & rinse with cool water for a true cold salad dish.  Either way, it is awesome!

Pad Thai Noodle Salad


4 ounces rice noodles
juice from 2 limes
1 pound boneless chicken breast
olive oil
salt & pepper
5 green onions
2 Tablespoons soy sauce
2 Tablespoons brown sugar
2 Tablespoons vegetable oil
1 Tablespoon cider vinegar
3 cups baby spinach, cut in ribbons
1 cup shredded carrots
1 cup sliced water chestnuts
1/3 cup chopped peanuts


1. Prepare the vegetables.  To cut the spinach in ribbons, stack a bunch of leaves and then snip into ribbons with kitchen shears.  Set the vegetables to the side.

2. Brush the both sides of the chicken breasts with olive oil, then salt and pepper.  Sprinkle with a little lime juice.  Grill the chicken for 4 to 5 minutes on each side or until cooked through.  Remove from the grill and cover with aluminum foil for 5 minutes to seal in the juices.  Then cut the chicken into 1/2 inch slices.

3. While the chicken is grilling, cook the noodle according to package directions then drain.

4. In a large bowl, whisk lime juice, soy sauce, sugar, oil, & vinegar.  Add the noodles, chicken, and all the vegetables.  Toss with a pasta spoon to combine.  Top with chopped peanuts.  Add a handful of whole baby spinach leaves to each plate and top with noodles.

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