How to make Thai chicken noodle salad recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
250 g (8 oz) dried thin rice noodles
6 tablespoons Thai sweet chilli sauce
2 tablespoons Thai fish sauce
juice of 2 limes
2 cooked boneless, skinless chicken breasts
1 cucumber, cut into ribbons
1 red chilli, deseeded and finely chopped
small handful of fresh coriander leaves
Method:
Put the noodles in a large heatproof bowl, pour over boiling water to cover and leave to stand for 6–8 minutes, or according to the packet instructions, until tender.
Drain and rinse under cold running water.
Whisk together the sweet chilli sauce, fish sauce and lime juice in a large bowl. Shred the chicken breasts and toss with the dressing to coat.
Add the noodles, cucumber and chilli to the chicken mixture and toss gently to combine. Scatter over the coriander leaves and serve immediately.
For seafood noodle salad, cook the noodles as above. Prepare the dressing but replace the chicken with 500 g (1 lb) cooked peeled prawns and 200 g (7 oz) cooked shelled mussels. Scatter over a small handful of basil leaves instead of coriander leaves.
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| Thai chicken noodle salad |
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