Thai spiced chicken thighs
Skinless chicken thigh
540 g, (buy 600g), fat trimmed
1 piece(s), finely chopped
Fresh green chilli
1 whole, deseeded, finely chopped
2 tsp, finely grated
1 clove(s), crushed
2 tbs, leaves, plus 1/2 cup extra for salad
2 tsp, roots, finely chopped
¼ cup(s), (60ml)
Dry rice noodles
2 medium, thinly sliced, diagonally
200 g, halved
½ cup(s), (Thai)
2 tbs, finely chopped
1 medium, cut into wedges to serve
- Combine chicken, lemongrass, chilli, ginger, garlic, chopped coriander, coriander root, cumin, turmeric and 1 tablespoon juice in a large bowl. Cover and place in fridge for 15 minutes.
- Meanwhile, prepare noodles following packet instructions. Refresh under cold water and drain. Using scissors, cut noodles into 10cm lengths and place in a large bowl.
- Add cucumber, tomatoes, extra coriander leaves, mint, basil and peanuts to noodles. Combine sugar, fish sauce, soy sauce and remaining juice in a small jug. Drizzle over noodle mixture and toss to combine.
- Preheat a chargrill or barbecue grill over medium-high heat. Cook chicken for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before serving with noodle salad.