Thai ginger chicken salad

Indulge in the flavors of Thailand with this zesty ginger chicken salad. Featuring aromatic spices and fresh ingredients for a culinary delight.

Ingredients:

• 2 Thai chiles, sliced
• 1/2 cup fresh lime juice
• 1/2 cup gluten-free fish sauce (such as Thai Kitchen brand)
• 1/4 cup sugar
• 2 teaspoons plus 1 tablespoon chopped peeled fresh ginger
• 1/2 garlic clove, chopped
• 340g rice stick noodles (maifun)
• 2 tablespoons (or more) vegetable oil
• 450g skinless, boneless chicken breasts, cut into 1/2" cubes
• 2 tablespoons finely chopped shallot
• 1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
• 2 cups (loosely packed) cilantro, coarsely chopped, divided
• 1 cup (loosely packed) mint leaves, coarsely chopped, divided
• 1 cup (loosely packed) basil leaves, coarsely chopped, divided
• Large butter lettuce leaves
• 7 grams fat
• 60 grams carbohydrate

Instructions:

1. Combine the first 4 ingredients, along with 2 teaspoons of ginger and garlic, in a small bowl and mix until the sugar has dissolved. Leave the dressing aside.
2. Boil the noodles in a large pot of salted water until they are tender but still slightly firm to the bite, which should take around 2 to 4 minutes. Once done, drain the noodles and transfer them to a large bowl.
3. While the noodles are cooking, heat up 2 tablespoons of oil in a large skillet. Add the chicken and cook for about 1 minute. Then mix in 1 tablespoon of ginger, shallot, and lemongrass. Stir until the chicken is fully cooked, which should take around 3 to 4 minutes. Transfer this mixture to the noodles. Add half of the herbs and dressing, then mix everything together.
4. Prepare the serving bowls by lining them with lettuce leaves. Divide the noodle mixture evenly among the bowls. Garnish with the remaining herbs and dressing.

Summary:

• Calories: 2424 kcal
• Fat: 43 g
• Protein: 137 g
• Carbs: 363 g
• Potassium: 3304 mg
• Magnesium: 545 mg