Name: Thai chicken noodle salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: Salad; 250 gram vermicelli noodles; 1 red capsicum, seeded, sliced; 1 carrot, cut into ribbons; 1 lebanese cucumber, cut into ribbons; 1 cup mint leaves; 1/2 cup basil leaves; 1/2 cup bean sprouts; 1/2 cup peanuts; 1 red chilli, sliced; Thai chicken and noodle salad; 1/3 cup light soy sauce; 2 tablespoon lime juice; 1 1/2 tablespoon rice wine vinegar; 1 1/2 tablespoon brown sugar; 1/2 teaspoon chilli flakes; 4 chicken thigh fillets, trimmed; 1 tablespoon oil

Thai chicken noodle salad

Serves 4

Prep

40M

Cook

10M

Total

50M

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Ingredients

Salad

250 gram vermicelli noodles

1 red capsicum, seeded, sliced

1 carrot, cut into ribbons

1 lebanese cucumber, cut into ribbons

1 cup mint leaves

1/2 cup basil leaves

1/2 cup bean sprouts

1/2 cup peanuts

1 red chilli, sliced

Thai chicken and noodle salad

1/3 cup light soy sauce

2 tablespoon lime juice

1 1/2 tablespoon rice wine vinegar

1 1/2 tablespoon brown sugar

1/2 teaspoon chilli flakes

4 chicken thigh fillets, trimmed

1 tablespoon oil

Method

Thai chicken and noodle salad

1.In a bowl, whisk together soy, lime juice, vinegar, sugar and chilli. Pour half over chicken in shallow dish. Turn to coat. Chill 30 minutes.

2.To make salad, prepare noodles following packet instructions. Drain. Toss in a large bowl with capsicum, carrot, cucumber, and half the mint, basil and sprouts.

3.in a frying pan, heat oil on medium. Cook chicken for 3-5 minutes, each side, until cooked through. Cool slightly before slicing.

4.Divide salad between serving bowls. Top with chicken. Drizzle with remaining marinade. Top with remaining mint, basil, bean sprouts, peanuts, and chilli.

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Ingredients

Method

Thai chicken and noodle salad

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