Thai Chicken Cakes with Noodle Salad
(Gai Tod Mee Yam)

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For the cakes:
8 ozs. chicken breast boned and skinned
1 shallot thinly sliced
2 garlic cloves minced
½” fresh root ginger peeled and minced
2 tsp fresh cilantro leaves
few drops sesame oil
2 tsp fish sauce (nam plah)
1 Tabs peanut oil

For the salad:
2 oz. rice vermicelli (woon sen)
juice of one lime
2 tsp roasted sesame seeds
1 Tbs fresh cilantro chopped lightly

For the dressing:
½”fresh ginger peeled and minced
1 Thai Chile minced
1 Tbs water
2 Tbs white wine vinegar or coconut vinegar

Garnish:
cilantro leaves
peeled, sliced cucumbers

Procedure:
Preheat oven to 400 deg F
Place pot of water on heat and bring to a boil. (for cooking noodles)

Place all cake ingredients (except oil) into the bowl of your food processor. Processor on pulse until combined

Remove the chicken mixture, divide into quarters, make flat cakes. Secure edges by firmly tapping with your fingers.

Heat skillet, add the oil and swirl to coat the bottom of the skillet.

Place the patties into the hot skillet and fry until golden about 2-3 minutes on each side. Place in oven for 4 minutes while you cook the noodles.

Cook vermicelli according to the packet instructions. Drain and place in cold water to stop cooking, then drain, and set aside.

Place the rest of the salad ingredients in a bowl.

Place all the sauce ingredients into a small saucepan and simmer for
4 minutes.

Place the noodles into the salad dressing and toss to thoroughly coat them evenly.

Plate the noodles on four plates. Place one chicken cake on each portion of noodles. Place several cucumber slices along one side of the noodles. Garnish with additional cilantro leaves.