Saturday, August 8, 2020

Thai Chicken Satay Noodle Salad With Creamy Coconut Peanut Dressing



 Marinade and Creamy Coconut Peanut Dressing

1 c full fat coconut milk

zest from 1 lime

1/2 c crunchy peanut butter

1 T garlic

1 t ground ginger

1 T soy sauce

1/4 c  canola oil

2-3 T sweet chili sauce

1-2 T rice vinegar

Wisk everything together.  Use 1/3 of sauce to marinate chicken.  

Add 1-2 T rice vinegar to the 2/3 left over dressing to thin out for the salad dressing. Do not mix dressing with the marinade dressing that had raw chicken in it.


Chicken -Marinate 20-30 minutes

2 boneless, skinless chicken breasts or  6 thighs, cut into chunks

1/3 of marinade (save 2/3  remainder of marinade to use for dressing)

4 soaked wooden skewers


Preheat oven to 425°. Put  marinated chicken on water soaked skewers. Line baking sheet with foil, parchment  or silpat. Bake 20-25 minutes


Noodle Salad

7 oz multigrain spaghetti  boiled according to directions, douse with cold water, drain

1/ 4 red  cabbage, shredded or bag of raw coleslaw

1 medium cucumber, cubed

1 red bell pepper, cubed

1 c shredded carrots

1/2 c chopped cilantro

chopped peanuts

(opt) red pepper flakes

(opt) hot sauce


Assemble:

Pasta

Chicken

Salad toppings

Dressing 2/3 of marinade plus the 2-3 T rice vinegar

Chopped peanuts



Whitney made this for us at her house in Denver on our visit in August 2020.  So wonderful.  The tastes are amazing.