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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, great 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:
  • Trim the chicken backbone using poultry shears and discard it. Flatten the chicken and coat the skin with curry paste.
  • Preheat your hooded barbecue on medium heat and lightly brush the barbecue plate with oil. Cook the chicken skin-side down for 5 minutes, then flip and cook for another 5 minutes. Close the lid and continue cooking for 30-40 minutes until the chicken is cooked through. Check by piercing the thickest part with a skewer - juices should run clear. Finally, cut the chicken into pieces.
  • 1. Cook the noodles according to the packet instructions, then drain and place in a large bowl to cool slightly. 2. Add the cabbage, carrot, mint, and coriander to the noodles. 3. In a small bowl, combine the juice, fish sauce, and sugar. 4. Pour the sauce over the noodle mixture and mix everything together until well combined.
  • Plate the chicken and noodle salad, then top the noodles with a generous sprinkle of cashews.

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