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Layered Thai noodle salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Chicken noodle salad with satay coconut dressing.
Ingredients:
  • 300g chicken breast fillet
  • 125g dried thin rice stick noodles
  • 1 baby cos lettuce, shredded
  • 250g cherry tomatoes, halved
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 large carrot, peeled, shredded
  • 1 small red onion, very thinly sliced
  • 40.00 ml crispy fried shallots
  • Fresh coriander leaves, to serve
  • 160ml (2/3 cup) coconut milk
  • 130g (1/2 cup) smooth peanut butter
  • 21.00 gm light soy sauce
  • 21.00 gm fresh lime juice
  • 1 tsp sambal olek
  • 2.50 gm caster sugar
Instructions:
  • 1. Simmer a large saucepan of water over medium-low heat. Place the chicken into the saucepan and simmer gently for 15 minutes. Remove the chicken onto a plate and allow it to cool briefly. Use your fingers to shred the chicken.
  • Bring the water back to a boil over high heat. Cook the noodles for 5 minutes until tender, then drain and rinse under cold water before transferring to a bowl. Toss with peanut oil until well combined.
  • Combine all the dressing ingredients in a bowl and whisk until well mixed.
  • Set aside a small amount of lettuce and a handful of tomato halves. Arrange the rest of the ingredients in the following order in a 3L (12 cup) glass serving bowl: lettuce, noodles, tomatoes, cucumber, dressing, and chicken. Finish by topping with the reserved lettuce and tomato. Garnish with carrots, onions, shallots, and cilantro before serving.

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