| Go back |
Thai-Style Seven-Layer Chicken Dip Saucetopcook.tomathouse.comPreparation:You'll need a 2.5-liter bowl or small salad bowls. Layer each layer with one large salad spoon. The sauce makes 8 servings.Layer 1: Coconut dressing Blend 85g of cream cheese, 1/2 cup of cilantro leaves, 1/4 cup of coconut milk, grated zest and juice of 1/2 lime and salt to taste until smooth. 2nd layer: carrots 1 cup grated carrots (about 85 g) Layer 3: Grilled chicken Finely chop the meat 1 cup (remove the skin first) Layer 4: Peanut sauce 1/2 cup homogeneous peanut butter, 2 tbsp. coconut milk, 1 tbsp. each soy sauce and rice vinegar, 1.5 tsp. peeled and minced ginger, 1 tsp. each sriracha sauce (hot Thai sauce) and honey, the juice of 1/2 lime, blend until smooth. Layer 5: Spicy cucumber Combine 1/2 diced cucumber with 1.5 teaspoons sweet Thai chili sauce. Layer 6: greenery Combine 1/4 cup each chopped mint, cilantro, and green onion with 2 teaspoons lime juice and salt to taste. Layer 7: Fried noodles Pour 2 inches of peanut oil into a frying pan and heat to 375 degrees F (190 degrees C). Fry 8 ounces (225 grams) of thin rice noodles for 15 seconds until fluffy. Drain on paper towels. (Coffee noodles can be used instead.) Ingredients: |