Thai Chicken Noodle Salad Recipe



Thai Chicken Noodle Salad Recipes

Ingredients :

1 cup (250ml / 8 fl oz) coconut milk

2 tsp finely chopped lemon grass (white part only)

2 tsp finely chopped fresh ginger

1 small chili, chopped

1 clove garlic, crushed

2 tsp palm sugar or brown sugar

500g (1 lb) skinless chicken breasts

2 tbsp peanuts

200g (6.5 oz) rice noodles

200g (6.5 oz) mung or soya bean sprouts

1 cup (100g / 3.5 oz) grated green pawpaw, optional

1/2 cup (30g / 1 oz) roughly chopped fresh Thai basil or 1 cup (60g / 2 oz) roughly chopped fresh sweet basil

1/2 cup (10g / 1/4 oz) Vietnamese mint leaves

1 tbsp fish sauce

Method :

Combine the coconut milk, lemon grass, ginger, chili, garlic and sugar in a deep frying pan. Bring to the boil, add the chicken and poach for 10 minutes, or until tender. Remove the chicken and slice, reserving 1/2 cup (125ml / 4 fl oz) of liquid. Toast the peanuts in a dry frying pan until golden. Place the noodles in a bowl and pour in boiling water. Leave for 2 minutes, or until tender; drain. Combine the chicken with the noodles, sprouts, pawpaw, herbs and peanuts. Add the fish sauce to the reserve liquid. Toss into the salad and garnish with red chili.

Note - With the fresh flavors of pawpaw, basil and Vietnamese mint, this great summer meal is the kind of dish that gives healthy food a good name.

Nutrition Per Serve : Protein 28 g; Fat 15 g; Carbohydrate 42 g; Dietary Fibre 5.5 g; 1745 kJ (415 cal)

Serves 4-6


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