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Thai coconut chicken with noodle salad
Thai coconut chicken with noodle salad
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Prep Time:
Cook Time:
25 minutes
Total Time:
25 minutes
Fast and simple Thai coconut chicken with Noodle Salad - marinate, cook, and serve in 25 minutes!
Ingredients:
  • 270ml can coconut milk
  • 2 tsp lime rind, finely grated
  • 86.63 gm lime juice
  • 12.20 gm gluten-free fish sauce
  • 8.00 gm brown sugar
  • 1 long red chilli, finely chopped
  • 4 RSPCA approved chicken breast fillets
  • 250g packet rice stick noodles
  • 1/2 bunch coriander leaves
  • 1/2 bunch mint leaves, torn
  • 200g Perino tomatoes, quartered
Instructions:
  • Mix coconut milk with lime rind in a glass or ceramic dish. Stir in half of the lime juice, fish sauce, sugar, and chili. Cut chicken fillets in half horizontally to create 8 thin pieces. Place them in the marinade, ensuring they are coated evenly. Chill in the refrigerator.
  • 1. Preheat your barbecue grill or chargrill to medium-high heat. 2. Place noodles in a heatproof bowl and cover them with boiling water. Let sit for 5 minutes. 3. Rinse the noodles under cold water, then drain and transfer them to a bowl. 4. Add the rest of the ingredients and toss everything together until well combined.
  • Pat dry the chicken and cook for about 4 minutes on each side, or until it turns golden and is fully cooked. Slice the chicken and serve with a side of salad.

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