Asian Recipes - Red Curry Paste Chicken Breast with Glass Noodles Salad Recipe

Ingredients

• 2 small bundles of mung bean noodles (about 3 oz/85 g)

• 1/3 cup/75 ml cucumber, cut into matchstick-size pieces

• 1/3 cup/75 ml fresh bean sprouts, trimmed

• 2 tbsp/30 ml fresh mint, coarsely chopped

• 2 tbsp/30 ml green onion, sliced thinly

• 2 chicken breasts, about 1/4 to 1/2 lb/125 to 250 g each

• Sprigs of fresh mint and wedges of lime to garnish

Seasoning:

• 1 to 2 tbsp/15 to 30 ml Thai red curry paste

• 1 tbsp/15 ml fish sauce

• 2 tbsp/30 ml fresh lime juice

• 2 tsp/10 ml sugar

• Salt, pinch

• 1 to 2 red chilies, sliced thinly

Serves 4

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Method:

1. Marinate the chicken breasts in the Thai curry paste for least 1 hour. Soak the mung bean noodles in hot water for 15 to 20 minutes. Drain. Prepare all remaining ingredients and have at hand.

2. Mix the mung bean noodles, cucumber, bean sprouts, mint and green onions in a bowl.

3. Combine the remaining seasoning ingredients and stir until the sugar and salt are dissolved. Add this mixture to the noodles and vegetables. (At this stage, the salad can be chilled for up to 2 hours or used right away.)

4. Preheat a nonstick frying pan over medium-high heat and fry the chicken breasts until done. Set aside on a plate.

5. While the chicken breasts cool, arrange the salad on a platter or, if you prefer, divide it among several plates.

6. Slice the chicken breasts into 5 or 6 pieces crosswise and arrange them on top of the salad. Garnish and serve.