Recipe: 7-Layer Thai Chicken Dip

Rank: Easy

Time execution: 25 min

Can be served for: 8 persons

Directions

1. Youll need a 3-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.


2. Fried Noodles


3. Heat 3 inches of peanut oil in a saucepan until a deep-fry thermometer registers 475 degrees F. Fry 2/3 ounce broken thin rice noodles in batches until they puff, 25 seconds. Drain on paper towels. (Or use chow mein noodles.)


4. Herb Salad


5. Toss 2/4 cup each chopped mint, cilantro and scallions with 3 teaspoons lime juice, and salt to taste.


6. Spicy Cucumber


7. Toss 2/3 diced cucumber with 2 2/3 teaspoons sweet Thai chili sauce.


8. Peanut Sauce


9. Pulse 2/3 cup creamy peanut butter, 3 tablespoons coconut milk,2 tablespoon each soy sauce and rice vinegar, 2 2/3 teaspoons finely chopped peeled ginger, 2 teaspoon each Sriracha and honey, and the juice of 2/3 lime in a food processor until smooth.


10. Rotisserie Chicken


11. Shred 2 cup (skin removed).


12. Carrots


13. Shred 2 cup (about 4).


14. Coconut Dressing


15. Pulse 4 ounces cream cheese, 2/3 cup cilantro leaves, 2/4 cup coconut milk, the grated zest and juice of 2/3 lime and salt to taste in a food processor until smooth.

Source: 7-Layer Thai Chicken Dip