Total Time:

30 min(Preparation) / 30 min(Cooking)

Servings:

4

Thai Spiced Chicken Noodle Salad By Chef Mark Marchment


Ingredients

1 pkg (375 g)Catelli® Healthy Harvest® whole wheat spaghettini
6 oz cancoconut milk
2 tbsp (30 ml)Thai red curry paste
2 cups (500 ml)Greek yogurt
1/4 cup (60 ml)lime juice
1/4 cup (50 g)sugar
1 tsp (5 ml)fresh cilantro, chopped (save roots and stems)
1 stalklemongrass
6 clovesgarlic, chopped
3 tbsp (45 ml)ginger, fresh chopped
2shallots, finely chopped
6cilantro roots and stems (save leaves)
2 tbsp (30 ml)Thai red curry paste
2 canscoconut milk
1/3 cup (80 ml)lime juice
1/3 cup (80 ml)white sugar
1/2 cup (120 ml)fish sauce
1medium red pepper, julienned (long thin slices)
8green onions, finely cut on bias
10medium Shitake mushrooms, sliced thinly
12snow peas, finely cut on bias
1 cup (250 ml)broccoli-slaw mix (available in most major supermarkets)
4chicken breast (fresh, never frozen)
2 tbsp (30 ml)canola oil
2 tbsp (30 ml)Thai red curry paste
 salt & pepper

Preparation

1
For the Thai red curry dressing: Combine all above ingredients is small bowl, mix well and refrigerate. (Best if done the day before and refrigerated over-night.).
2
For the Thai red curry sauce: Sauté lemongrass, garlic, ginger, shallots and cilantro, over medium heat for approx 4-5 minutes, stirring often. Add red curry paste and cook for 2 minutes longer. Add coconut milk and bring to a boil, then remove from heat. Allow to cool for 5 minutes and then strain. Add lime juice, sugar, fish sauce and salt & pepper to taste. (Do not re-boil.)
3
Preheat oven to 375°F. Cook pasta as directed on the package. While pasta is still warm, toss with ¾ cup of “Thai Red Curry Dressing” and mix well. Add all vegetables and remaining “Thai Red Curry Dressing.” Allow to cool and set aside. (This part of the recipe can be done the day before and refrigerated.)
4
Rub chicken breasts with Thai red curry paste and salt & pepper. Place oil in heavy bottomed frying pan and heat over medium-high heat until lightly smoking. In the pan, brown chicken breasts on one side and turn over, then immediately place frying pan in the oven. Cook for 8-10 minutes until the chicken reaches an internal temperature of 170°F. Remove from oven and coat with some of the “Thai Red Curry Sauce.”
5
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Health tipFor Ellie Black, a regular and adequate sleep schedule will keep you in good shape, both physically and mentally.

Ellie's energy-boosting food pick: Chicken