Thai Chicken Salad
- Total Time
Cellophane noodles—also known as bean threads, glass noodles, or saifun—are made from the starch of green mung beans.
canola oil2 Tbsp
garlic clove(s)3 clove(s), medium, minced
uncooked ground chicken breast1 pound(s)
uncooked cellophane noodles⅓ pound(s), about 2 cups
sweet red pepper(s)1 medium, seeded and chopped
uncooked red onion(s)1 medium, chopped
cucumber(s)1 medium, peeled, seeded, and chopped
shredded carrot(s)1 cup(s)
mint leaves¼ cup(s), fresh, chopped
rice vinegar5 Tbsp
fish sauce3 Tbsp, (nam pla)
serrano chile(s)1 average, seeded and chopped (wear gloves to prevent irritation)
boston lettuce12 leaf/leaves
- Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken and cook, breaking up the chicken with a wooden spoon until lightly browned, 5–6 minutes. Remove from the heat and let cool 5 minutes.
- Place the cellophane noodles in a large bowl. Add enough boiling water to cover. Let stand until softened, about 5 minutes. Drain and coarsely chop the noodles.
- Combine the bell pepper, onion, cucumber, carrots, mint, vinegar, fish sauce, sugar, and serrano pepper in a large bowl. Add the browned chicken and softened noodles; toss well.
- Arrange 2 lettuce leaves on each of 6 plates. Fill each lettuce leaf with 1⁄2 cup chicken mixture. Serve at once. Yields (2 filled lettuce leaves per serving.