Thai Chicken Salad with Glass Noodles
For chicken and salad:
1 Tb fresh lime juice
1 Tb finely chopped garlic
2 tsp finely chopped ginger
½ tsp red pepper flakes
1 tsp salt
½ tsp pepper
3 boneless, skinless chicken thighs
1/3 to ½ pound carrots, depending on your taste
3.75 oz package of glass noodles (also called cellophane noodles or bean threads-- they should be made from starch)
2 ½ Tb fish sauce
2 Tb packed light brown sugar
1 ½ tsp red pepper flakes
1 tsp. finely chopped ginger
1 shallot, minced
2 ½ Tb fresh lime juice
1/3 c roasted peanuts, coarsely chopped
Thai basil leaves, cilantro (or cilantro and mint for more of a Vietnamese take)
Stir together lime juice, garlic ginger, chilies, salt, and pepper, and marinade thighs in the solution in refrigerator for 30 minutes to an hour.
Preheat oven to 475 degrees F. Cut cucumber and carrots into matchsticks. Put chicken in foil pouch, closed and cook until tender and cooked through. Remove and let cool.
Sit a fine mesh colander in a mixing bowl larger than it. Add glass noodle bundles to colander. Boil a good amount of water and completely submerge noodle bundles, letting sit for 10-15 minutes. Remove colander from bowl and let drain and cool.
Coarsely shred chicken meat. Lay out glass noodles on plates, add cucumber, carrot, and chicken. Pour dressing over and top with Thai basil and cilantro.