Thai Chicken Salad with Glass Noodles

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 cucumber

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)


For dressing:

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.


Haricot Verts with French Shallots and Bacon

Haricot Verts with French Shallots and Bacon

Serves two-four

~ ½ lb haricot verts, tops chopped off

2 slices bacon (Llano seco is nice)

2 shallots, chopped finely

1 handful almonds, toasted and sliced

2 Tb butter



Cook bacon in a skillet on a medium-low flame until browned. Remove bacon to a plate and add butter and shallots to pan. Lower the flame slightly. Stir frequently. Next, add in haricot verts. Continue stirring frequently. Cook for about 8 minutes, or until tender. While cooking, toast almonds in a separate pan. Chop bacon finely. Slice almonds when cooled. Add both the almonds and bacon back into the pan. Stir them in and serve.


Green Bean and Cherry Tomato Salad

Green Bean and Cherry Tomato Salad
From Deb Perelman’s, who adapted it from “Chez Panisse Vegetables”

Serves 6

1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)

Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.