1. Lilach’s Thai Chicken right0<br />and Noodle Salad<br />1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise <br />Spicy asian dressing (purchased in the supermarket, called “rotev thailandiquot;
or quot;
rotev siniquot;
Knorr, Osem, Telma-brand doesn’t matter)<br />Coarse salt <br />3 1/2 ounces Chinese rice noodles, broken in half if long <br />1 tablespoon oil <br />2 carrots, sliced <br />1/4 cup fresh basil, torn <br />Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper sliced <br />Directions<br />Place chicken and half of dressing in a resealable plastic bag (put some of the dressing aside). Marinate at room temperature for 30 minutes. <br />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. <br />In a large frying pan, heat oil . Working in batches, cook chicken until cooked through, 1 to 2 minutes; transfer to platter on top of noodles. <br />Top with carrots, peppers and basil. Drizzle with the rest of the dressing,<br />
