Thai Chicken Satay Noodle Salad with Creamy Coconut Peanut Dressing

Thai Chicken Satay Noodle Salad with Creamy Coconut Peanut Dressing -  I am completely and utterly smitten. It is everything that I want in a meal, and then some. And those chicken satay skewers? Oh. Em. Gee.

Recipe: Thai Chicken Satay Noodle Salad with Creamy Coconut Peanut Dressing

Summary: I am completely and utterly smitten. It is everything that I want in a meal, and then some. And those chicken satay skewers? Oh. Em. Gee. Serve those bad boys with anything–a bed of steamed rice, quinoa, or just devoured straight off the pan–and you will make everyone at your table happier human beings. Just look at all that caramelized goodness.

Ingredients

    • 1 cup full fat coconut milk
    • zest from 1 lime
    • 1/2 cup crunchy peanut butter
    • 1 tablespoon garlic and ginger paste (or finely minced garlic clove and ginger root)
    • 1 tablespoon lemongrass paste (I love the dimension this brings but if you don’t want to buy a giant tube, I think you would be okay without it)
    • 1 tablespoon soy sauce
    • 1/4 cup canola oil
    • 2-3 tablespoons sweet chili sauce
    • 1-2 tablespoons rice vinegar (*only for the dressing portion*)
    • For the Chicken Satay Skewers
    • 6 boneless, skinless chicken thighs
    • 1/3 of the marinade, recipe above
    • 4 wooden skewers, soaked in a cup of water
    • For the Noodle Salad
    • 7 oz. multigrain spaghetti noodles (half of a 14.5 box)
    • 1/4 red cabbage, sliced (or bagged coleslaw)
    • 1 medium cucumber, peeled and diced
    • 1 red bell pepper, sliced
    • 1 cup shredded carrots
    • 1/2 cup cilantro, chopped
    • 1/4 cup mint leaves, chopped

For instructions please visit: Club Narwhal

 

 

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

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