Thai chicken salad
Here's a great salad for entertaining, or for a family meal.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Watch our video to make the recipe.
Method
- Cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water and drain
- Heat a pan over a medium heat. Add oil, ginger and garlic and cook briefly
- Add chicken and chilli flakes (if using) and cook until cooked through
- Combine noodles, lettuce, tomatoes, coriander, spring onions, mung bean sprouts, vinegar, sugar, lemon juice and fish sauce
- Divide noodle salad into four bowls and top with the chicken.
- 125 grice noodles
- 1 tbspoil
- 2 tbspcrushed ginger
- 2 clovesgarlic, crushed
- 500 gchicken breast, skinned and sliced into strips
- pinchchilli flakes (optional)
- 1/2iceberg lettuce, finely shredded
- 4tomatoes, diced
- 1/2 cupchopped coriander
- 4spring onions, sliced
- 2 cupsmung bean sprouts
- 2 tbspwhite vinegar
- 1 tspsugar
- 2 tbsplemon juice
- 1 tbspfish sauce
Per serve
- Energy1280kJ
- Total Fat7g
- Saturated Fat1.3g
- Total Carbohydrate30.2g
- Sugars6.4g
- Dietary Fibre4.3g
- Sodium424mg
Watch our video to make the recipe.
Method
- Cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water and drain
- Heat a pan over a medium heat. Add oil, ginger and garlic and cook briefly
- Add chicken and chilli flakes (if using) and cook until cooked through
- Combine noodles, lettuce, tomatoes, coriander, spring onions, mung bean sprouts, vinegar, sugar, lemon juice and fish sauce
- Divide noodle salad into four bowls and top with the chicken.
Ingredients
- 125 grice noodles
- 1 tbspoil
- 2 tbspcrushed ginger
- 2 clovesgarlic, crushed
- 500 gchicken breast, skinned and sliced into strips
- pinchchilli flakes (optional)
- 1/2iceberg lettuce, finely shredded
- 4tomatoes, diced
- 1/2 cupchopped coriander
- 4spring onions, sliced
- 2 cupsmung bean sprouts
- 2 tbspwhite vinegar
- 1 tspsugar
- 2 tbsplemon juice
- 1 tbspfish sauce
Ingredients
- 125 grice noodles
- 1 tbspoil
- 2 tbspcrushed ginger
- 2 clovesgarlic, crushed
- 500 gchicken breast, skinned and sliced into strips
- pinchchilli flakes (optional)
- 1/2iceberg lettuce, finely shredded
- 4tomatoes, diced
- 1/2 cupchopped coriander
- 4spring onions, sliced
- 2 cupsmung bean sprouts
- 2 tbspwhite vinegar
- 1 tspsugar
- 2 tbsplemon juice
- 1 tbspfish sauce
Nutrition Facts
Per serve
- Energy1280kJ
- Total Fat7g
- Saturated Fat1.3g
- Total Carbohydrate30.2g
- Sugars6.4g
- Dietary Fibre4.3g
- Sodium424mg
Watch our video to make the recipe.
Method
- Cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water and drain
- Heat a pan over a medium heat. Add oil, ginger and garlic and cook briefly
- Add chicken and chilli flakes (if using) and cook until cooked through
- Combine noodles, lettuce, tomatoes, coriander, spring onions, mung bean sprouts, vinegar, sugar, lemon juice and fish sauce
- Divide noodle salad into four bowls and top with the chicken.
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