Thai Chicken and Noodle Salad
A vibrant fusion dish of julienned grilled chicken breast, tender spaghetti, carrots, and scallions, tossed in a fragrant, tangy sauce featuring RC Thai Marinade, RC Coconut Flavor, and RC Chicken Base.
Yield / Servings
4 Portions
Category
Entrees / Poultry
Ingredients
13 Components
RC Ginger Puree
1 tsp.
RC Roasted Garlic Base
½ tsp.
RC Lemongrass Flavor
¼ tsp.
Peanut Oil
¼ cup + 1 Tbsp.
Chicken Breasts Boneless, skinless, cut into strips
2 lbs.
Carrots Julienne
2 count
Scallions Bias cut
¼ bunch
Thin Spaghetti Cooked
1 lb.
RC Thai Marinade
1 tsp.
Sesame Oil
2 tsp.
RC Chicken Base
Prepared
1 cup
Cornstarch
1 tsp.
RC Coconut Flavor
6 drops
Preparation Steps
1
Marinate Chicken
Combine RC Ginger Puree, RC Roasted Garlic Base, RC Lemongrass Flavor, and ¼ cup peanut oil. Mix well and pour over the chicken strips. Marinate under refrigeration for 2–3 hours.
2
Sauté & Combine
Heat 1 Tbsp. peanut oil in a wok or large skillet. Sauté marinated chicken until cooked through. Add julienne carrots and bias-cut scallions, sauté briefly until tender-crisp. Add the cooked pasta and toss gently to combine.
3
Finish with Sauce
In a separate container, whisk RC Thai Marinade, sesame oil, 1 cup prepared RC Chicken Base, cornstarch, and 6 drops RC Coconut Flavor. Pour over the stir-fry and heat thoroughly until the sauce thickens slightly and coats the ingredients. Serve immediately.
Chef Notes & Kitchen Applications
Authentic Flavor Control: Utilizing RC Lemongrass Flavor and RC Coconut Flavor allows for precise control of tropical Thai notes without the risk of woody stems or perishable coconut milk spoilage.
Plating Variations: Garnish with crushed roasted peanuts, fresh cilantro, or bean sprouts for an added crunch and authentic finish.