Thai Noodles With Chicken Patties (Soup or Salad)

Ingredients

Chicken Patties

• 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

Dressing or Dipping Sauce

• 1 teaspoon peanut oil
• 2 tablespoons sweet chili sauce
• 2 tablespoons lime juice
• 1 tablespoon fish sauce

Soup

• 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

Others

• 1 small carrot, cut into ribbons using peeler (approx 80g)
• 1 small red pepper or green pepper, julienned
• 4 medium shiitake mushrooms, sliced
• 1/2 cup bean sprouts
• 200 g chinese flat rice noodles (kway teow) or vietnamese dry rice noodles (pho, if using pho, soak in hot water for 5 mins and drain before using)

Garnish

• fresh cilantro
• fresh basil leaf
• chopped roasted cashews

Directions

1. 1

   To make patties: Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30mins.

2. 2

   Shape chicken mixture into patties (if you like, you can make chicken meatballs).

3. 3

   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.

4. 4

   Whisk together dressing/dipping sauce ingredients, set aside.

5. 5

   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.

6. 6

   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.

7. 7

   Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat.

8. 8

   If desired, cut the cooked patties into thin slices (for presentation) before serving.

9. 9

   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.

10. 10

    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).

11. 11

    Add vegetables to soup to blanch them for a few minutes.

12. 12

    To serve, divide noodles/vegetables/soup into 2-3 bowls and sprinkle some black pepper and a few drops of sesame oil.

13. 13

    Top with the sliced chicken patties and garnish with basil/cilantro and cashews.