Thai Noodles With Chicken Patties (Soup or Salad)
- Reviews 2
Ready In: 55 mins
Serves: 1
Ingredients
Chicken Patties
- 250 g ground chicken
- 2 tablespoons fresh basil, chopped (Thai basil preferably)
- 2 tablespoons cilantro, chopped
- 1 garlic clove, minced
- 2 thai birds eye chiles, minced (optional)
- 1⁄2 tablespoon soy sauce
- 1⁄2 tablespoon fish sauce
- 1⁄2 tablespoon lime juice
- 1 egg, lightly beaten
- 1 slice day-old bread, crushed into crumbs
Dressing or Dipping Sauce
- 1 teaspoon peanut oil
- 2 tablespoons sweet chili sauce
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
Soup
- 3 cups chicken stock
- 2 slices ginger (galangal if you can find it)
- 1 stalk lemongrass, cut into 1 ", pieces and bruised
- 1⁄2 tablespoon fish sauce
- 1⁄2 tablespoon soy sauce
- 1 teaspoon sesame oil
- fresh ground black pepper, to taste
Others
- 1 small carrot, cut into ribbons using peeler (approx 80g)
- 1 small red peppers or 1 small green pepper, julienned
- 4 medium shiitake mushrooms, sliced
- 1⁄2 cup bean sprouts
- 200 g chinese flat rice noodles (kway teow) or 200 g vietnamese dry rice noodles (pho, if using pho, soak in hot water for 5 mins and drain before using)
Garnish
- fresh cilantro
- fresh basil leaf
- chopped roasted cashews
Directions
- To make patties: Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30mins.
- Shape chicken mixture into patties (if you like, you can make chicken meatballs).
- Heat 1-2 TB oil in skillet over MED-HI heat and cook patties, turning once, for 6 minutes or until cooked through and golden brown; set aside in a low oven to keep warm.
- Whisk together dressing/dipping sauce ingredients, set aside.
- To make salad: Bring salted water to boil in a saucepan (enough to cover the noodles), add noodles and cook for 4 mins or until tender; drain.
- You may also blanch your vegetables in the boiling water for a few minutes, depending on how 'crunchy' you like your salad to be; drain.
- Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat.
- If desired, cut the cooked patties into thin slices (for presentation) before serving.
- To serve the salad, divide the salad mixture on 2-3 plates, top with sliced chicken patties, drizzle with remaining dressing and sprinkle with cilantro/basil and chopped cashews.
- To make soup: Bring chicken stock to boil, add ginger, lemongrass, fish and soy sauce; add pho and cook until tender (approx 6-8 mins).
- Add vegetables to soup to blanch them for a few minutes.
- To serve, divide noodles/vegetables/soup into 2-3 bowls and sprinkle some black pepper and a few drops of sesame oil.
- Top with the sliced chicken patties and garnish with basil/cilantro and cashews.
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