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.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set