Thai chicken noodle salad
You're ready to go if you're looking for a quick 15-minute dinner plan. This 15-Minute Thai Chicken Noodle Salad has introduced at a dinner party two years ago, and I've been making it ever since. It uses every meal planning technique in the book, allowing you to prepare it even after a full day at work.
Chicken Thai Salad With Noodles
Meal prep tip: Every weekend, I grill and shred a whole chicken. The chicken can then be used in rolls, sandwiches, or this Thai noodle dish. Freeze half of the shredded chicken (I'm fascinated by these dishes) and keep the other half in the fridge to prevent food waste.
Veggies, Packed, and Prepared: I just dazzled on a spiralizer, so now I'm shredding veggies in a flash, but in the days before the spiralizer, I'd put a bag of shredded ram on my grocery list. A medium-sized package of chopped veggies should suffice for this recipe, which calls for 2-3 cups. So look in the refrigerator for any vegetables or salad ingredients. Fresh cilantro always adds a nice touch.
Keep ginger and pre-ground garlic in the refrigerator: While fresh garlic and ginger are delicious, if you don't have time for dinner, you can save a few minutes by storing the pre-ground ginger and garlic in the refrigerator. I can't tell you how many times this little technique has come in handy when I opened the pantry and found out that fresh food had run out.
Fussy Kid Tips
Serve this meal as a DIY supper if you have a finicky eater or two in the household.
Keep chicken, pasta, and vegetables in separate bowls and let them "build their plate." The rule in my house is that they should have at least two salads or vegetables.
How to Cook Vermicelli Noodles
Bring a kettle of water full to the boil
Add the noodles (try these brown rice noodles for a healthier option) to a bowl (large enough to hold the noodles and a full kettle of water)
- Pour the boiling water over the pasta and make sure it is completely submerged.
- Cover with a lid and leave for 4-5 minutes until tender. Stir to prevent sticking together.
- Drain the water from the noodles using a strainer and rinse with cold water.
noodles (noodles) (see recipe post for instructions on how to cook them) Enough to feed four people
- 2_3 Cups Shredded vegetables
- 1 Cup Cooked chicken Shredded
- Dressing
- 1 tsp Crushed ginger
- 1 tsp crushed garlic
- 1 tsp Honey Brown sugar
- 2 tsp Lime juice Lemons if you need to
- 4 tbsp Soy sauce I use Tamari
- 2 tbsp Olive oil
Refrigerate for up to 3 days in an airtight container.