Every now and then I get a craving for something I can’t have here in this small town. Unless of course I make it myself! This is one of those recipes.
I used to go every friday to a small Thia restaurant with some of the other girls I used to work with. We would all order these noodle bowls. I never realized after some research on the internet about them that they were actually a salad. You can pretty much add any kind of vegetable you like to them. Cucumber, radish, carrot, bean sprouts. The ones we had usually had bean sprouts and lettuce, then noodles, then grilled meat and some rolls that were deep fried, and you pour the sauce over them and dig in! YUM!
Grilled Chicken and Vermicelli Salad
2 boneless chicken breasts (1 whole breasts split to make 2 pieces)
1 cloves garlic, minced or pressed
1 whole shallots, finely chopped
1 cups iceberg lettuce, shredded
1/2 cucumber, sliced
1/2 cup rice vermicelli
4 ounces water
1 ounce lime juice
2 ounces fish sauce
1 ounce sugar
1 teaspoon chopped garlic
1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil or olive oil
Mix dressing ingredients together in a bottle or container and shake to combine. I made lots extra and poured it into a bottle I wasn’t using.
Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft. Strain in colander.
Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour. When ready to cook, grill chicken on both sides until done (about 10-15 minutes). Cut into bite sized pieces.
In each of 2 bowls, divide lettuce and cucumbers.
Top with vermicelli.
Arrange chicken on top of pasta.
Pour about 2 ounces of dressing on each salad. Enjoy!