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Thai mango and noodle chicken salad recipe
Thai mango and noodle chicken salad recipe
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Authentic and zesty Thai salad bursting with Asian flavors.
Ingredients:
  • 40.00 ml rice wine vinegar
  • 48.80 gm fish sauce
  • 31.50 gm lime juice
  • 5.00 gm caster sugar
  • 2 mangoes, thinly sliced
  • 250.00 ml fresh coriander leaves
  • 1 long red chilli, seeded, thinly sliced
  • 75.90 gm vegetable oil
  • 500g chicken breast fillets, thinly sliced
  • 150g dried thin rice stick noodles
  • 1 Lebanese cucumber, seeded, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 red capsicum, thinly sliced
  • 3 green onions, thinly sliced diagonally
  • 125.00 ml small fresh mint leaves
  • 40.00 ml fried shallots
Instructions:
  • Combine garlic, vinegar, fish sauce, lime juice, sugar, half of the mango, half of the coriander, and half of the chili in a food processor. Blend until smooth. Mix in 1⁄4 cup oil. Blend until combined. Season with salt and pepper. Transfer half of the dressing to a medium bowl. Add chicken and toss to coat.
  • In a large heatproof bowl, soak the noodles in boiling water for 7 minutes or until tender. Drain and rinse under cold water, then return to the bowl.
  • Heat half of the remaining oil in a large frying pan over medium-high heat. Add half of the chicken and cook for 5 to 7 minutes until browned and cooked through, stirring occasionally. Transfer to a plate and keep warm. Wipe the pan clean and repeat with the rest of the oil and chicken.
  • Combine chicken, cucumber, carrot, capsicum, onion, mint, remaining mango, and coriander with noodles. Drizzle half of the remaining dressing and toss well. Serve in a large bowl.
  • Garnish the salad with crispy fried shallots and the rest of the chili. Finish by drizzling the remaining dressing over the top. Serve immediately.

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