Thai chicken noodles salad Recipe

Name: Thai chicken noodles salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams dried cellophane noodles; 2 tsp peanut oil; 500 grams chicken breast trimmed of fat skin removed; 6 spring onions finely chopped; 2 tsp fresh ginger peeled and finely chopped; 1 red capsicum seeded and inner membrane removed, thinly sliced; 2 lebanese cucumbers halved lengthways and thinly slice; 1 hot red chili, seeded and thinly sliced; 1 sml bunch coriander; 2 tbsp unsaltef roasted peanuts roughly chopped; 1 tbsp peanut oil; 3 limes juiced; 1 tbsp sweet chili sauce; 2 tsp splenda

Servings: persons

100 grams dried cellophane noodles
2 tsp peanut oil
500 grams chicken breast trimmed of fat skin removed
6 spring onions finely chopped
2 tsp fresh ginger peeled and finely chopped
1 red capsicum seeded and inner membrane removed, thinly sliced
2 lebanese cucumbers halved lengthways and thinly slice
1 hot red chili, seeded and thinly sliced
1 sml bunch coriander
2 tbsp unsaltef roasted peanuts roughly chopped
1 tbsp peanut oil
3 limes juiced
1 tbsp sweet chili sauce
2 tsp splenda

1
soak the noodles in hot water for 20 mins or until softened.
2
while they are soaking, heat the peanut oil in a non stick frying pan.
3
slice the chicken breast in half horizontally and add to the pan.
4
cook for 2 mind on each side or until cooked through.
5
remove the chicken from the pan and set aside to cool while preparing the rest of the salad.
6
drain the noodles and toss together with the spring onions, ginger, Capsicums, cucumber and chili.
7
make the dressing by whisking together the peanut oil, lime juice, sweet chili sauce, fish sauce splenda
8
cut the chicken into bite size pieces and stir into the.noodles mixture.
9
toss through the dressing and scatter with coriander leaves and peanuts

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 100 grams dried cellophane noodles, 2 tsp peanut oil, 500 grams chicken breast trimmed of fat skin removed, 6 spring onions finely chopped, and more.

Yes, Thai chicken noodles salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai chicken noodles salad

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