Thai-style barbecue chicken and noodle salad

Recipes / Salads

Take your barbecue to the next level with this big-flavoured dish thats sure to be a hit!

Recipe «Thai-style barbecue chicken and noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup sweet chilli sauce, 1 tbsp fish sauce, 3 garlic cloves, finely chopped, 2cm piece fresh ginger, peeled, finely chopped, 1/3 cup chopped fresh coriander leaves , 3 coriander roots, washed, finely chopped, 2 tsp finely grated lime rind, 1/4 cup soy sauce , 1/4 cup lime juice, 8 chicken thigh fillets, skin on, 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, 1/2 cup fresh coriander leaves.

Ingredients:

  • 1/2 cup sweet chilli sauce 
  • 1 tbsp fish sauce 
  • 3 garlic cloves, finely chopped 
  • 2cm piece fresh ginger, peeled, finely chopped 
  • 1/3 cup chopped fresh coriander leaves 
  • 3 coriander roots, washed, finely chopped 
  • 2 tsp finely grated lime rind 
  • 1/4 cup soy sauce 
  • 1/4 cup lime juice 
  • 8 chicken thigh fillets, skin on 
  • 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 
  • 1/2 cup fresh coriander leaves 
  • 1/3 cup fresh mint leaves, torn 
  • 2 tbsp granulated nuts 

Instructions

  1. Combine sweet chilli sauce, fish sauce, garlic, ginger and coriander leaves in a jug. Season with pepper. Divide mixture in half. Add coriander root, lime rind and soy sauce to 1 half to make the marinade Add lime juice to remaining half, to make the dressing.
  2. Place chicken in a shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 4 hours or overnight. Cover and refrigerate dressing.
  3. Heat a greased barbecue hotplate on medium-low heat. Cook chicken, for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover, stand for 5 minutes to rest.
  4. Meanwhile, make Noodle salad Place pumpkin in a heatproof, microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on HIGH (100%) for 3 to 4 minutes or until tender, adding the beans for the last minute of cooking. Rinse under cold water. Drain well.
  5. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Using kitchen scissors, cut noodles into 5cm lengths. Add pumpkin, beans, capsicum, tomato, coriander, mint and nuts. Season with salt and pepper. Toss to combine.
  6. Serve chicken with noodle salad and drizzle with dressing.