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Thai barbecued chicken with noodle salad
Thai barbecued chicken with noodle salad
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Delicious Thai BBQ chicken salad, ideal for summer.
Ingredients:
  • 1 x 1.3kg whole chicken small
  • 56.00 gm Thai green curry paste
  • Olive oil, or peanut oil, to brush
  • 180g dried rice vermicelli noodles
  • 500.00 ml shredded wombok (Chinese cabbage)
  • 2 carrots, cut into matchsticks
  • 125.00 ml fresh mint leaves, large leaves torn in half
  • 125.00 ml fresh coriander sprigs
  • 42.00 gm fresh lime juice
  • 48.80 gm fish sauce
  • 16.00 gm brown sugar
  • 82.50 ml roasted cashews, chopped
Instructions:
  • Using poultry shears, remove the chicken backbone and discard it. Flatten the chicken and generously spread the curry paste over the skin side.
  • Preheat a medium heat hooded barbecue. Lightly brush the barbecue plate with oil. Place chicken skin-side down and grill for 5 minutes. Flip and grill for another 5 minutes. Close the lid and cook for 30-40 minutes more, until juices run clear when pierced. Cut chicken into pieces before serving.
  • Cook the noodles according to the instructions on the packet. Drain them and transfer to a large bowl. Let them cool a bit. Mix in the cabbage, carrot, mint, and coriander. In a small bowl, combine the juice, fish sauce, and sugar, then add to the noodles. Stir until everything is well combined.
  • Serve the chicken and noodle salad on individual plates and top the noodles with a generous sprinkle of cashews for added crunch and flavor.

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