Crisp carrot and green onion add a satisfying crunch to this salad, while the Thai dressing gives it extra flavour.
- To make dressing, place sweet chilli, lime juice and fish sauce in a small bowl, and whisk until combined. Set aside.
- Heat 1 tablespoon peanut oil in a large non-stick frying pan over medium-high heat. Add chicken and cook for 5 minutes on each side or until golden and cooked through. Remove and set aside to cool.
- Meanwhile, place noodles in a heatproof bowl and pour over boiling water. Stand for 8 minutes or until tender. Drain.
- Shred chicken and place in a large bowl. Add noodles, green onions, carrot, cucumber, coriander and dressing. Toss to combine and serve warm or cold.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set