Ready to plate in just 20 minutes, this quick and easy Thai chicken salad makes for a deliciously fresh meal. Serve with lime wedges for an extra zesty punch.
Serves44
Cook time5 mins5 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs peanut oil
2 (about 400g) Coles RSPCA Approved Chicken Breast Fillets, thinly sliced
200g rice vermicelli noodles
1 tbs soy sauce
2 tbs lime juice
1 tbs palm sugar
2 tsp fish sauce
1 tsp finely grated fresh ginger
2 tsp sesame oil
1 cup basil leaves
1 cup coriander leaves
200g perino tomatoes, halved
1 red onion, cut into thin wedges
1 Lebanese cucumber, halved, thinly sliced
lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat peanut oil in a medium frying pan over medium-high heat. Cook chicken, stirring, for 3 mins or until browned. Transfer to a plate.
Step 2
Meanwhile, place noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 mins or until noodles are just tender. Rinse under cold water. Drain well.
Step 3
Whisk soy sauce, lime juice, sugar, fish sauce, ginger and sesame oil in a large bowl. Add noodles, chicken, basil, coriander, tomato, onion and cucumber. Toss to combine. Serve with lime wedges.
