Thai chicken noodle salad

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

Recipe «Thai chicken noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.