Chicken Thai noodle salad

Chicken Thai noodle salad


Crisp carrot and green onion add a satisfying crunch to this salad, while the Thai dressing gives it extra flavour.

The ingredient of Chicken Thai noodle salad

  1. 3 chicken breast fillets
  2. 300g vermicelli rice noodles
  3. 3 green onions, shredded
  4. 1 Lebanese cucumber, sliced
  5. 1 large carrot, shredded
  6. 2 tablespoons chopped coriander
  7. 1/4 cup sweet chilli sauce
  8. 3 teaspoons fish sauce
  9. 2 tablespoons lime juice

The instruction how to make Chicken Thai noodle salad

  1. To make dressing, place sweet chilli, lime juice and fish sauce in a small bowl, and whisk until combined. Set aside.
  2. Heat 1 tablespoon peanut oil in a large non-stick frying pan over medium-high heat. Add chicken and cook for 5 minutes on each side or until golden and cooked through. Remove and set aside to cool.
  3. Meanwhile, place noodles in a heatproof bowl and pour over boiling water. Stand for 8 minutes or until tender. Drain.
  4. Shred chicken and place in a large bowl. Add noodles, green onions, carrot, cucumber, coriander and dressing. Toss to combine and serve warm or cold.

Nutritions of Chicken Thai noodle salad

calories: 480.868 calories
calories: 3 grams fat
calories: 1 grams saturated fat
calories: 71 grams carbohydrates
calories: 11 grams sugar
calories: 35 grams protein
calories: 647.16 milligrams sodium
calories: NutritionInformation

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