Thai chicken noodle salad

Cooking Salads Thai chicken noodle salad

For a 20 minute meal try this tasty Thai chicken noodle salad.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Heat peanut oil in a medium frying pan over medium-high heat. Cook chicken, stirring, for 3 mins or until browned. Transfer to a plate.
  2. Meanwhile, place noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 mins or until noodles are just tender. Rinse under cold water. Drain well.
  3. Whisk soy sauce, lime juice, sugar, fish sauce, ginger and sesame oil in a large bowl. Add noodles, chicken, basil, coriander, tomato, onion and cucumber. Toss to combine. Serve with lime wedges.

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1 tbsp peanut oil
2 Coles RSPCA approved chicken breast fillets, thinly sliced
200g rice vermicelli noodles
1 tbsp soy sauce
2 tbsp lime juice
1 tbsp palm sugar
2 tsp fish sauce
1 tsp fresh ginger, finely grated
2 tsp sesame oil
1 cup basil leaves
1 cup coriander leaves
200g perino tomatoes, halved
1 red onion, cut into thin wedges
1 Lebanese cucumber, halved, thinly sliced
Lime wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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