Thai chicken salad

Here's a great salad for entertaining, or for a family meal.

Thai chicken, vegetable and noodle salad
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Watch our video to make the recipe.

Method

  1. 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
  2. Heat a pan over a medium heat. Add oil, ginger and garlic and cook briefly
  3. Add chicken and chilli flakes (if using) and cook until cooked through
  4. Combine noodles, lettuce, tomatoes, coriander, spring onions, mung bean sprouts, vinegar, sugar, lemon juice and fish sauce
  5. Divide noodle salad into four bowls and top with the chicken.
  • 125 g
    rice noodles
  • 1 tbsp
    oil
  • 2 tbsp
    crushed ginger
  • 2 cloves
    garlic, crushed
  • 500 g
    chicken breast, skinned and sliced into strips
  • pinch 
    chilli flakes (optional)
  • 1/2 
    iceberg lettuce, finely shredded
  • tomatoes, diced
  • 1/2 cup
    chopped coriander
  • spring onions, sliced
  • 2 cups
    mung bean sprouts
  • 2 tbsp
    white vinegar
  • 1 tsp
    sugar
  • 2 tbsp
    lemon juice
  • 1 tbsp
    fish sauce
Per serve
  • Energy
    1280kJ
  • Total Fat
    7g
  • Saturated Fat
    1.3g
  • Total Carbohydrate
    30.2g
  • Sugars
    6.4g
  • Dietary Fibre
    4.3g
  • Sodium
    424mg