- Cook Time: 40 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 359
- Carbohydrate Content: 33g
- Fat Content: 11g
- Fiber Content: 1g
- Protein Content: 33g
- Saturated Fat Content: 3g
- Sodium Content: 2.71g
- Sugar Content: 8g
Thai chicken noodle salad Recipe
Thai chicken noodle salad is a Noodle recipe for 6 people, takes only 30 mins; recipe has chicken, ginger and spring onion.
- Garlic Clove - 2 garlic cloves
- Cherry Tomato - 175g cherry tomatoes, halved
- Spring Onion - 2 spring onions, roughly chopped
- Basil - handful each basil and mint leaves, roughly torn if large, plus extra for garnish
- Chicken - 1 chicken, about 1 1/2 kg/3lb 5oz
- Lime - juice 2 limes
- Chilli - 1-2 red chillies, deseeded and finely chopped
- Sunflower Oil - 1 tbsp sunflower oil
- Pea - 175g sugar snap peas (cut into thin strips lengthways) or green beans (cut into short lengths)
- Ginger - 3 slices fresh root ginger
- Fish Sauce - 5 tbsp fish sauce
- Asparagus - 100g asparagus, trimmed and cut into short lengths
- Salted Peanut - handful salted peanuts, roughly chopped
- Rice Noodle - 175g rice noodles
- Palm Sugar - 2 tbsp light muscovado or palm sugar
- Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1 1/4 hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.
- Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.
- Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won't need to be cooked.
- To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.