Best 4 Thai Noodles With Chicken Patties Soup Or Salad Recipes

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In the culinary world, the combination of Thai noodles, chicken patties, and a choice between soup or salad presents a delectable symphony of flavors and textures that can tantalize taste buds and satisfy cravings. This article embarks on a journey to uncover the best recipe that captures the essence of this harmonious dish. From the selection of the perfect noodles to the preparation of succulent chicken patties, and the creation of a flavorful soup or a crisp and refreshing salad, we delve into the intricacies of crafting this culinary masterpiece.

Here are our top 4 tried and tested recipes!

THAI CHICKEN NOODLE SALAD



Thai chicken noodle salad image

This light, fresh dish is perfect for relaxed summer entertaining, as it can be made in stages

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 2h10m

Number Of Ingredients 16

1 chicken , about 1.5kg/3lb 5oz
3 slices fresh root ginger
2 spring onions , roughly chopped
2 garlic cloves
175g rice noodles
1 tbsp sunflower oil
100g asparagus , trimmed and cut into short lengths
175g sugar snap peas (cut into thin strips lengthways) or green beans (cut into short lengths)
4 spring onions , shredded
175g cherry tomatoes , halved
juice 2 limes
2 tbsp light muscovado or palm sugar
5 tbsp fish sauce
1-2 red chillies , deseeded and finely chopped
handful each basil and mint leaves, roughly torn if large, plus extra for garnish
handful salted peanuts , roughly chopped

Steps:

  • Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1¼ hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.
  • Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.
  • Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won't need to be cooked.
  • To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.

Nutrition Facts : Calories 359 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.71 milligram of sodium

THAI NOODLES WITH CHICKEN PATTIES (SOUP OR SALAD)



Thai Noodles With Chicken Patties (Soup or Salad) image

This recipe idea formed quickly when I saw the ingredients list - as I just simply love Thai food. There are two variations to making this dish - you can either make a salad or a soup (perfect for all seasons!). When trying out both versions, I realized that I liked the Chinese flat rice noodles for the salad which is oilier (sold in the chilling area in my supermarket), and pho, its Vietnamese counterpart which is sold in the dried form. The chicken patties may be used in other stir fries, or frozen after you've cooked them.

Provided by WaterMelon

Categories     Clear Soup

Time 55m

Yield 1 serving(s)

Number Of Ingredients 29

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
1 teaspoon peanut oil
2 tablespoons sweet chili sauce
2 tablespoons lime juice
1 tablespoon fish sauce
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
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)
fresh cilantro
fresh basil leaf
chopped roasted cashews

Steps:

  • 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.

THAI CHICKEN AND NOODLE SALAD



Thai Chicken and Noodle Salad image

This one-bowl Asian meal is spicy, salty, sour, and sweet-all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 9

1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing for Thai Chicken and Noodle Salad
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Steps:

  • Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
  • In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
  • In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
  • Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Nutrition Facts : Calories 370 g, Fat 6 g, Fiber 2 g, Protein 38 g

PEANUTTY THAI NOODLES WITH CHICKEN



Peanutty Thai Noodles with Chicken image

Yummy peanut-flavored noodles with grilled chicken.

Provided by vtronlone

Time 35m

Yield 6

Number Of Ingredients 8

4 (5 ounce) skinless, boneless chicken breast halves
¾ (16 ounce) package spaghetti
2 cups chicken broth
¼ cup peanut butter
3 tablespoons soy sauce
2 cups frozen stir-fry vegetables, thawed
salt and ground black pepper to taste
1 medium lime, juiced

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
  • While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
  • Remove from the heat and season with salt and pepper. Drizzle lime juice over top.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 52.4 g, Cholesterol 55.8 mg, Fat 8.9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 2 g, Sodium 1139.6 mg, Sugar 4.9 g

Tips:

  • Use fresh, high-quality ingredients whenever possible. This will make a big difference in the flavor of your soup.
  • Don't be afraid to experiment with different flavors. Thai cuisine is known for its bold and complex flavors, so don't be afraid to add a little bit of spice or sourness to your soup.
  • Make sure to cook the chicken patties thoroughly. This will help to prevent foodborne illness.
  • If you're using a store-bought soup base, be sure to dilute it with water or broth. This will help to reduce the sodium content of the soup.
  • Serve the soup with your favorite toppings. Some popular options include rice noodles, bean sprouts, cilantro, and lime wedges.

Conclusion:

Thai noodles with chicken patties is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its bold and complex flavors, this soup is sure to please everyone at your table. So next time you're looking for a new soup recipe to try, give this one a try. You won't be disappointed!

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