Serves 4–6

Unlike many Thai recipes, this one has no chilies or ginger, thus it is relatively mild. But it has many typical Asian characteristics, namely the rice sticks, the peanuts, and the sesame oil.

Chicken Salad—3

cup cooked chicken meat

cups shredded bok choy

½ cup very thinly sliced celery

1 scallion, thinly sliced

1 teaspoon vegetable oil

1 clove garlic, minced

1 (¼-inch) piece ginger, peeled and minced

½ cup soy sauce

2 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon sesame oil (optional)

  1. In a medium-sized bowl, toss together the chicken, bok choy, celery, and scallion.
  2. In a small bowl, thoroughly whisk together the remaining ingredients. Pour over the salad and toss well to combine.