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Thai-style barbecue chicken and noodle salad
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Prep Time:
260 minutes
Cook Time:
20 minutes
Total Time:
280 minutes
Elevate your barbecue with this bold and flavorful dish guaranteed to impress!
Ingredients:
  • 137.50 gm sweet chilli sauce
  • 24.40 gm fish sauce
  • 2cm piece fresh ginger, peeled, finely chopped
  • 82.50 ml chopped fresh coriander leaves
  • 3 coriander roots, washed, finely chopped
  • 2 tsp finely grated lime rind
  • 65.63 gm soy sauce
  • 65.63 gm lime juice
  • 8 chicken thigh fillets, skin on (see notes)
  • 500g butternut pumpkin, peeled, cut into 2.5cm cubes
  • 200g green beans, trimmed, cut into 3cm lengths
  • 50g rice vermicelli noodles
  • 1 red capsicum, diced
  • 1/2 x 200g punnet grape tomatoes, halved
  • 125.00 ml fresh coriander leaves
  • 82.50 ml fresh mint leaves, torn
  • 40.00 ml granulated nuts
Instructions:
  • In a jug, mix sweet chili sauce, fish sauce, garlic, ginger, and coriander leaves. Season with pepper. Split the mixture in half. To one half, add coriander root, lime zest, and soy sauce to create the marinade. To the other half, add lime juice to make the dressing.
  • Place the chicken in a shallow glass or ceramic dish and pour the marinade over it, turning to coat evenly. Cover and refrigerate for 4 hours or overnight. Also, cover and refrigerate the dressing.
  • Preheat a greased barbecue hotplate over medium-low heat. Grill chicken for 5 to 6 minutes on each side until golden and fully cooked. Remove chicken from heat and let it rest for 5 minutes before serving.
  • Prepare the Noodle Salad by placing pumpkin in a microwave-safe bowl and adding 1 tablespoon of cold water. Cover and microwave on HIGH for 3 to 4 minutes until tender, adding the beans in the last minute of cooking. Rinse under cold water and drain well.
  • Place the noodles in a heatproof bowl and cover with boiling water. Let them stand for 5 minutes until tender. Separate the noodles with a fork, then drain and rinse under cold water. Transfer to a large bowl and cut them into 5cm lengths using kitchen scissors. Add pumpkin, beans, capsicum, tomato, coriander, mint, and nuts. Season with salt and pepper, then toss to combine.
  • Plate the chicken alongside the noodle salad and generously drizzle with the dressing.

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