Thai coconut chicken with noodle salad

Recipes / Salads

This quick and easy, gluten-free dish of thai coconut chicken with Noodle Salad can be marinated, cooked and served in just 25 minutes!

Recipe «Thai coconut chicken with noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 270ml can coconut milk, 2 tsp lime rind, finely grated, 1/3 cup lime juice, 2 tsp gluten-free fish sauce, 2 tsp brown sugar , 1 long red chilli, finely chopped, 4 Coles 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.

Ingredients:

  • 270ml can coconut milk 
  • 2 tsp lime rind, finely grated 
  • 1/3 cup lime juice 
  • 2 tsp gluten-free fish sauce 
  • 2 tsp brown sugar 
  • 1 long red chilli, finely chopped 
  • 4 Coles 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

  1. Combine coconut milk and lime rind in a glass or ceramic dish. Stir in half each of the lime juice, fish sauce, sugar and chilli. Halve chicken fillets horizontally to make 8 thin pieces. Add to marinade and turn to coat. Refrigerate.
  2. Preheat barbecue grill or chargrill on medium-high. Place noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes. Rinse under cold water. Drain. Transfer to a bowl. Add remaining ingredients and toss to combine.
  3. Drain chicken and cook for 4 mins each side or until golden and cooked. Slice and serve with salad.