LibreRecipes

Thai Ginger Chicken Salad

Rating

The fresh herbs in this dish- part of the gluten-free menu at Boston's Myers + Chang-add flavor but not fat.

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.

Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.
Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.
Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoons ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.
Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.