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Photo of Nam jim chicken with egg noodle salad by WW

Nam jim chicken with egg noodle salad

Total Time
40 min
30 min
10 min
Nam jim is a classic Thai dressing that we’ve used as both a marinade and a sauce.


Fresh green chilli

2 whole, chopped


3 clove(s), chopped

Green shallot(s)

3 individual, chopped

Lime juice

cup(s), (80ml)

Fish sauce

2 tbs

Brown sugar

¼ cup(s)

Fresh coriander

1 cup(s), leaves

Skinless chicken breast

630 g, (buy 700g)

Canola oil

1½ tbs

Fresh Singapore noodles

350 g

Lebanese cucumber

1 medium, halved lengthways, thinly sliced


1 stick(s), thinly sliced

Red capsicum

1 medium, thinly sliced

Bok choy

2 baby, thinly shredded

Oil spray

2 x 3 second spray(s)


  1. Process chilli, garlic, shallots, ¼ cup (60ml) juice, fish sauce, sugar and half the coriander in a food processor until nam jim is smooth. Thread chicken onto 8 wooden skewers (see tip). Combine 1 tablespoon oil and 1/3 cup (80ml) nam jim in a shallow dish. Add chicken skewers and turn to coat.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook skewers for 3–4 minutes each side or until golden and cooked through.
  3. Meanwhile, prepare noodles following packet instructions. Drain. Transfer to a large bowl. Add cucumber, celery, capsicum, bok choy, ¼ cup (60ml) nam jim and remaining coriander, juice and oil. Toss gently to combine. Serve skewers with noodle salad and remaining nam jim.


TIP: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.