Thai Ginger Chicken Salad Recipe | Epicurious
The fresh herbs in this dish- part of the gluten-free menu at Boston's Myers + Chang-add flavor but not fat.
Keywords
- rice noodle
- thai
- thai chile
- lime
- ginger
- chicken breast
- lemongrass
- cilantro
- mint
- basil
- main
- lunch
- dinner
- dairy free
- gluten free
- nut free
- easy
- quick
- weeknight meals
- 30 minutes or less
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 2 Thai chiles, sliced
- 1/2 cup fresh lime juice
- 1/2 cup gluten-free fish sauce (such as Thai Kitchen brand)
- 1/4 cup sugar
- 2 teaspoons plus 1 tablespoon chopped peeled fresh ginger
- 1/2 garlic clove, chopped
- 12 ounces rice stick noodles (maifun)
- 2 tablespoons (or more) vegetable oil
- 1 pound skinless, boneless chicken breasts, cut into 1/2" cubes
- 2 tablespoons finely chopped shallot
- 1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
- 2 cups (loosely packed) cilantro, coarsely chopped, divided
- 1 cup (loosely packed) mint leaves, coarsely chopped, divided
- 1 cup (loosely packed) basil leaves, coarsely chopped, divided
- Large butter lettuce leaves
- Ingredient info: Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.
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