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Thai chicken noodle salad
Thai chicken noodle salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Whip up a delicious Thai chicken noodle salad in just 20 minutes!
Ingredients:
  • 18.20 gm peanut oil
  • 2 (about 400g) RSPCA approved chicken breast fillets, thinly sliced
  • 200g rice vermicelli noodles
  • 21.00 gm soy sauce
  • 42.00 gm lime juice
  • 20.00 ml palm sugar
  • 12.20 gm fish sauce
  • 1 tsp fresh ginger, finely grated
  • 2 tsp sesame oil
  • 250.00 ml basil leaves
  • 250.00 ml coriander leaves
  • 200g perino tomatoes, halved
  • 1 red onion, cut into thin wedges
  • 1 Lebanese cucumber, halved, thinly sliced
Instructions:
  • In a medium frying pan over medium-high heat, heat the peanut oil. Cook the chicken, stirring occasionally, for about 3 minutes or until it is nicely browned. Then, transfer the chicken to a plate.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them sit for 5 minutes until they are just tender. Then, rinse the noodles under cold water and drain well.
  • In a large bowl, combine soy sauce, lime juice, sugar, fish sauce, ginger, and sesame oil. Add noodles, chicken, basil, coriander, tomato, onion, and cucumber. Toss everything together and serve with lime wedges.

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