For a recipe to make it into The Nelson Family cook book, you know it's gotta be good. This is Peggy's famous Thai Chicken Pasta Salad. It's a wonderful cook ahead meal that refrigerates well and makes delicious left overs. Its full of healthy vegetables and proteins and has a delightful asian flavor to it. You will be very happy to add this to your own recipe book.
Ingredients:
Marinade:
1 tbs seasame seed oil
1/4 cup sugar
1/4 cup rice vinegar
1/4 cup soy sauce
1 clove garlic
1 tbs grated ginger root
1 tbs lime juice
4 boneless skinless chicken breasts
Dressing:
1/2 cup oil
2 tbs soy sauce
1 tbs sesame oil
1/4 cup rice wine vinegar
1/4 cup brown sugar
1 clove garlic, minced
1 tbs fresh grated ginger
1 tbs peanut butter
2 tsp fresh lime juice
10 drops hot sauce (optional)
Salad:
8 ounces vermicelli
1 bunch green onions (sliced)
1 ted pepper (thinly sliced)
1 cup carrots (shredded)
1/4 cup roasted peanuts
Directions:
Combine marinade ingredients. Marinate chicken for 1 hour. Cook chicken until juices run clear or until white inside. Chop into small pieces and chill. Make dressing and mix well. Refrigerate and allow flavors to blend. Cook pasta, drain, and run cold water over the pasta to cool. Combine noodles, veggies, chicken. Just before serving, mix in the dressing and peanuts. Makes 6 servings.
A delicious pasta with unique flavors that you won't soon forget. Give this recipe a whirl and let us know what you think!
