Recipe - Thai Noodles With Chicken

1 pound Chinese dried egg noodles or
Linguine
4 Cooked chicken breast
Halves
Cilantro sprigs and mint
Leaves for garnish
SesameSoy Dressing
Three fourths cup Soy sauce
Three fourths cup Chicken stock or water
One half cup Coarsely chopped peanuts
One fourth cup Smooth peanut butter
One fourth cup Firmly packed brown sugar
One fourth cup White wine vinegar
One fourth cup Asian sesame oil
2 tablespoon Vegetable oil
1 One half cup Minced fresh mint
One half cup Minced cilantro
2 Cloves garlic minced
2 cup Shredded carrots
4 Green onions minced
1 teaspoon Hotpepper flakes

1. In a large saucepan, bring 4 quarts water to a boil. Add noodles, stir
to separate, and reduce heat to medium. Cook noodles until tender but still
firm (about 18 minutes). Remove from heat and drain.

2. While noodles are cooking, prepare the dressing. Toss warm noodles with
dressing to coat thoroughly.

3. Tear each chicken breast half into 8 or 10 mediumsized pieces; add to
noodles. Stir to coat chicken with dressing and to mix with noodles.
Garnish with cilantro sprigs, mint leaves, and chopped pecans, and serve.

SesameSoy Dressing: In a large bowl, thoroughly combine all ingredients.

Makes about 2Three fourths cups.

Recipe By : the California Culinary Academy

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip