Thai chicken noodle salad
9
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Chilli, lime, sesame and a dash of fish sauce give this simple noodle salad an authentic south-east asian flavour.
Ingredients
Skinless chicken breast
450 g, (tenderloins, 500g fat trimmed)
Glass or cellophane noodles
150 g
Snow peas
150 g, trimmed, thinly sliced
Cherry tomatoes
250 g, halved
Bean sprouts
100 g, trimmed
Red onion
½ small, thinly sliced
Fresh red chilli
1 whole, thinly sliced
Brown sugar
2 tbs
Lime juice
2 tbs
Fish sauce
1 tbs
Sesame oil
3 tsp
Roasted peanuts
2 tbs, chopped
Lime(s)
1 medium, thinly sliced
Instructions
1
Prepare the noodles, following packet instructions, or until just tender. Drain. Using scissors, cut noodles into 5cm lengths. Place in a large bowl.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Add the chicken and cook for 3–4 minutes or until browned and cooked through. Cool for 5 minutes before slicing thinly on the diagonal.
3
Add chicken, snow peas, tomatoes, bean sprouts and onion to noodles. Place the chilli, sugar, juice, fish sauce and sesame oil in a small bowl and whisk until combined. Add the dressing to the salad and toss gently to combine. Sprinkle salad with peanuts and serve with slices of lime.
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