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Chicken Thai noodle salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Crunchy carrot and green onion elevate this salad with a zesty Thai twist.
Ingredients:
  • 3 chicken breast fillets
  • 300g vermicelli rice noodles
  • 3 green onions, shredded
  • 1 Lebanese cucumber, sliced
  • 1 large carrot, shredded
  • 40.00 ml chopped coriander
  • 68.75 gm sweet chilli sauce
  • 18.30 gm fish sauce
  • 42.00 gm lime juice
Instructions:
  • In a small bowl, combine sweet chili sauce, lime juice, and fish sauce, whisking until blended. Set aside.
  • In a large non-stick frying pan over medium-high heat, heat 1 tablespoon of peanut oil. Cook the chicken for 5 minutes on each side until golden and cooked through. Set aside to cool.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 8 minutes or until tender, then drain.
  • Combine shredded chicken with noodles, green onions, carrot, cucumber, coriander, and dressing in a large bowl. Toss well to mix everything together. Serve warm or cold.

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