Thai Noodles With Chicken Patties (Soup or Salad)
photo by WaterMelon
- Ready In:
- 55mins
- Ingredients:
- 29
- 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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Reviews
-
I prepared this on a cool rainy day for lunch so I chose the soup option. It was quick to put together and was well liked by my family. I made tiny meatballs to add to the soup at the end of the cooking time. I really liked the use of fresh herbs in this recipe, they add such great flavor. I would probably increase the thai chilis next time to add a little more heat. Thanks for a great contest entry!
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This recipe is great being one recipe with 2 possible dishes. To save time I marinated the chicken then put the noodles to boil while I made the dressing. Instead of making large patties, I made little nuggets which cooked much faster, and I also put half the nuggets in the oven which came out perfect, and eliminated time spent frying. I cannot say which I liked better -soup or salad, which are both meals on their own, and the only change I made was to add the cashew into the salad rather than keep it only for garnish. And for the genuine Thai flavour I would definitly add the chilli in the patties
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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