Thai Chicken Salad

Soak the rice noodles in boiling water for 4 minutes to soften. Drain, refresh in cold water and place in a bowl. Blanch snow peas and beans in boiling water for 2 minutes until just tender. Drain, refresh in cold water, then add to the bowl of noodles with the spring onions, cherry tomatoes, herbs and chicken.

SERVES 4-6

INGREDIENTS
1 cooked or BBQ chicken; skinned, boned and shredded

200g thin rice noodles

200g snow peas, topped and tailed

200g green beans, topped and tailed and cut in half

4 spring onions, thinly sliced

250g punnet cherry tomatoes, halved

2 cups Thai basil leaves

2 cups mint leaves

Juice of 2 limes

2 tbsp grated palm sugar (or brown sugar)

3 tbsp fish sauce

3 tbsp sweet chilli sauce

2 long red chillies, finely chopped

2 tbsp chopped peanuts (optional)

METHOD
Soak the rice noodles in boiling water for 4 minutes to soften. Drain, refresh in cold water and place in a bowl.

Blanch snow peas and beans in boiling water for 2 minutes until just tender. Drain, refresh in cold water, then add to the bowl of noodles with the spring onions, cherry tomatoes, herbs and chicken.

In a separate bowl combine lime juice, sugar, fish sauce,sweet chilli sauce and chillies.

Drizzle sauce over salad, toss to combine, and serve garnished with chopped peanuts (optional).

Click here to download: Border Crossings Issue 16 November 2014

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