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	<title>Thai Chicken and Noodle Salad - Revision history</title>
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	<updated>2026-04-04T09:13:02Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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	<entry>
		<id>https://recipes.oncloverpond.us/index.php?title=Thai_Chicken_and_Noodle_Salad&amp;diff=1680&amp;oldid=prev</id>
		<title>Dhanson: New page: {{RecipeSummary |PrepTime=30 min + marinading time (30+ min) |CookTime=15 min |Source=[http://www.startribune.com/lifestyle/taste/recipes/20398839.html?elr=KArksUUUoDEy3LGDiO7aiU Star Trib...</title>
		<link rel="alternate" type="text/html" href="https://recipes.oncloverpond.us/index.php?title=Thai_Chicken_and_Noodle_Salad&amp;diff=1680&amp;oldid=prev"/>
		<updated>2009-09-03T03:01:54Z</updated>

		<summary type="html">&lt;p&gt;New page: {{RecipeSummary |PrepTime=30 min + marinading time (30+ min) |CookTime=15 min |Source=[http://www.startribune.com/lifestyle/taste/recipes/20398839.html?elr=KArksUUUoDEy3LGDiO7aiU Star Trib...&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;{{RecipeSummary&lt;br /&gt;
|PrepTime=30 min + marinading time (30+ min)&lt;br /&gt;
|CookTime=15 min&lt;br /&gt;
|Source=[http://www.startribune.com/lifestyle/taste/recipes/20398839.html?elr=KArksUUUoDEy3LGDiO7aiU Star Tribune]&lt;br /&gt;
|Yield=4 servings&lt;br /&gt;
|Rating=Yummy&lt;br /&gt;
}}&lt;br /&gt;
=== Ingredients ===&lt;br /&gt;
* 1 1/4 lb. boneless, skinless chicken breasts, thinly sliced crosswise&lt;br /&gt;
* Spicy Asian Dressing (see recipe)&lt;br /&gt;
* Coarse salt&lt;br /&gt;
* 31/2 oz. Chinese rice noodles, broken in half if long&lt;br /&gt;
* 1 tbsp. vegetable oil, such as safflower&lt;br /&gt;
* 2 carrots, sliced into ribbons with a vegetable peeler&lt;br /&gt;
* 1 English cucumber, halved lengthwise and thinly sliced crosswise&lt;br /&gt;
* 1/4 c. fresh basil, torn&lt;br /&gt;
* Optional garnishes: bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes and sliced green onion greens&lt;br /&gt;
&lt;br /&gt;
=== Preparation ===&lt;br /&gt;
Place chicken and half of Spicy Asian Dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).&lt;br /&gt;
&lt;br /&gt;
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.&lt;br /&gt;
&lt;br /&gt;
In a large skillet, heat oil over medium-high heat. Working in batches, cook chicken (do not crowd skillet) until cooked through, about 1 to 2 minutes; transfer to platter on top of noodles.&lt;br /&gt;
&lt;br /&gt;
Top with carrots, cucumber and basil. Drizzle with reserved dressing and sprinkle with garnishes, if desired.&lt;br /&gt;
&lt;br /&gt;
[[Category:Salads]]&lt;br /&gt;
[[Category:Chicken]]&lt;br /&gt;
[[Category:Yummy]]&lt;/div&gt;</summary>
		<author><name>Dhanson</name></author>
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