Thai Chicken Noodle Salad with Basil, Lemongrass and Peanuts

1 large whole chicken breast (2 halves)
Kosher salt
1/2 lb. fresh Chinese egg noodles (regular mein) or dried spaghetti
1 cucumber, peeled, seeded and julienne
1/2 small red onion, thinly sliced
3 small red chili peppers, seeded and cut into julienne strips
2 tbsp. fine julienne of fresh ginger
1/4 cup loosely packed Thai (or sweet) basil leaves, cut into strips
1 tsp. finely minced fresh lemongrass
2 cloves of garlic, minced
1/4 cup fresh lime juice
3 tbsp. thai or Vietnamese fish sauce (Nuoc Mam)
5 tsp. sugar
1 tbsp. fine peanut oil
1/2 tsp. black pepper
1 tsp sate or Chinese chili oil
1/2 cup fresh coriander leaves
1/2 cup chopped roasted or fried peanuts

Lightly salt the chicken breast and set aside.

Bring 4 cups of water to a boil in a small pot and add the chicken breast (they should be submerged.) When the water re-boils, skim, turn off the heat, cover and let sit about 10-15 minutes or until the chicken breast is just cooked. Remove the breast and let cool.

Meanwhile in a large pot of boiling water, cook the noodles, drain, run under cold water to stop the cooking. Let drain briefly, toss with 1 tablespoon of fine peanut oil and set aside.

When the chicken breast is cool, remove the bone (if any) and skin, and pull the meat apart by hand with the grain into shreds 1/4" wide and 1 1/2" long and put into a bowl.

Toss the noodles with the cucumbers, red onion. chili peppers, ginger, and basil and set aside.

Combine the lemongrass, garlic, lime juice, fish sauce, sugar and 1/2 teaspoon salt and set aside.

When ready to serve, toss the noodles with the chicken, the sauce and herbs and all the remaining ingredients except the peanuts. Sprinkle the peanuts over the top and serve.

Serves 2 for lunch or 3 to 4 as part of a larger meal.
Source: Big Bowl Noodles and Rice: Fresh Asian Cooking from the Renowned Restaurant

Hi Vicki,

I'm not sure if this is the recipe that you saw but thought I'd post it for you to look at.

Happy Cooking!

Betsy