Serves: 4
Total Calories: 480

8 cups water
1 large chicken breast (7 to 9 ounces) with skin and bone
1 1/2 teaspoons vegetable oil
1/4 teaspoon salt
12 ounces fresh spinach pasta
8 cups ice water
1/4 cup olive oil
4 teaspoons chopped garlic
1/4 cup fresh lime or lemon juice
2 tablespoons Thai fish sauce
2 tablespoons Thai sweet black bean sauce
1/2 cup sliced red onion
1/2 cup julienned carrot
2 tablespoons diced scallion
1/2 teaspoon dried oregano crushed
1/2 teaspoon crushed red pepper or cayenne pepper
1/2 teaspoon black pepper
1/4 cup finely diced tomato (garnish)
4 sprigs cilantro (garnish)

Bring water to boil in a large saucepan. Add chicken breast and simmer 10 minutes. Remove chicken; discard skin and bone. Shred meat and set aside.

Add vegetable oil and salt to chicken cooking liquid and return to boil. Drop in pasta and boil until al dente, about 2 minutes. Drain, then drop into bowl of ice water. Drain well and set aside.

Heat olive oil in a small skillet over low heat. Add garlic and stir until lightly browned. Pour mixture into large mixing bowl and let cool.

Add reserved pasta, lime juice, fish sauce, black bean sauce, onions, carrots, scallions, oregano, red pepper, and black pepper to garlic mixture and toss until past is well coated. Transfer pasta to a platter, leaving excess dressing in bowl. Add reserved chicken to bowl and toss until remaining dressing is absorbed. Place chicken on pasta, garnish with tomatoes and cilantro and serve.

Nutritional Facts:

Serves: 4
Total Calories: 480
Calories from Fat: 153

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Pasta
Panang Curry Pasta with Pine Nuts and Basil
Pad Thai
Santa Fe Chili Pasta
Lard-Na Noodles
Red Noodles
Chicken Noodles Alfonse
Spicy Mint Noodles
Vegetarian Noodles
Seafood Pasta with Curry Cream Sauce
Curry Fried Rice
Pineapple Fried Rice
Spicy Mint Fried Rice
Duck Fried Rice
Vegetarian Fried Rice
Black Olive Fried Rice
Bangkok Jambalaya