Fresh and Easy Thai Chicken Noodle Salad
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 226.79 g thin rice noodles
- 88.74 ml Thai sweet chili sauce (Mae Ploy brand recommended)
- 29.58 ml Thai fish sauce (Cock brand recommended)
- 2 limes, juice of
- 2 cooked boneless skinless chicken breasts
- 1 cucumber, sliced into ribbons
- 1 red chili, minced
- fresh cilantro leaves, minced (Garnish)
directions
- Put the noodles in a large heatproof bowl and pour boiling water over them to cover. Leave to soak 6-8 minutes until tender then drain and rinse under cold running water.
- Whisk together the sweet chili sauce, fish sauce and lime juice in a bowl. Shred the chicken and toss with the dressing to coat.
- Add the noodles, cucumber and chili to the chicken mixture and combine gently. Scatter the cilantro over the mixture and serve.
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