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Thai Chicken and Noodle Salad

Serves: 4 portions

Ingredients

  • 6 drops Coconut Flavor
  • 1 cup prepared Chicken Base of your choice
  • 1 tsp. Thai Marinade
  • 1 lb. thin spaghetti, cooked
  • ¼ bunch scallions, bias cut
  • 1 Tbsp. peanut oil
  • 2 carrots, julienne
  • 2 lb. boneless, skinless chicken breasts, cut into strips
  • ¼ cup peanut oil
  • 1 tsp. Ginger Puree
  • ½ tsp. Roasted Garlic Base
  • 2 tsp. sesame oil
  • 1 tsp. cornstarch
  • ¼ tsp. Lemongrass Flavor

Instructions

  1. 1 Combine the RC Ginger Puree, RC Roasted Garlic Base, RC Lemongrass Flavor and ¼ cup peanut oil.
  2. 2 Mix well.
  3. 3 Pour over the chicken and marinate refrigerated for 2-3 hours.
  4. 4 Heat the tablespoon peanut oil and sauté the chicken.
  5. 5 Add the carrots and scallions, sauté briefly.
  6. 6 Add the pasta and toss gently.
  7. 7 Mix the RC Thai Marinade with the sesame oil, prepared RC Chicken Bases, cornstarch and RC Coconut Flavor.
  8. 8 Add to the above mixture and heat thoroughly.
  9. 9 Serve immediately.
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