Thai chicken noodle salad

Thai chicken noodle salad

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(3 ratings)

Prep: 40 mins Cook: 1 hr, 30 mins

Easy

Serves 6
This light, fresh dish is perfect for relaxed summer entertaining, as it can be made in stages

Nutrition and extra info

Nutrition: per serving

  • kcal359
  • fat11g
  • saturates3g
  • carbs33g
  • sugars8g
  • fibre1g
  • protein33g
  • salt2.71g
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Ingredients

    For the chicken

    • 1 chicken, about 1½ kg/3lb 5oz
      Chicken

      Chicken

      chik-en

      Chicken's many plus points - its versatility, as well as the ease and speed with which it…

    • 3 slices fresh root ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 spring onions, roughly chopped
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 2 garlic clove

    For the salad

    • 175g rice noodles
    • 1 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 100g asparagus, trimmed and cut into short lengths
      Asparagus

      Asparagus

      a-spa-ra-gus

      Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

    • 175g sugar snap peas (cut into thin strips lengthways) or green beans (cut into short lengths)
      Peas

      Peas

      p-ees

      A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

    • 4 spring onion, shredded
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 175g cherry tomatoes, halved

    For the dressing

    • juice 2 limes
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 2 tbsp light muscovado or palm sugar
    • 5 tbsp fish sauce
      Fish sauce

      Fish sauce

      A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

    • 1-2 red chillies, deseeded and finely chopped
      Chillies

      Chilli

      chill-ee

      Part of the capsicum family, chillies come in scores of varieties and colours (from green…

    To serve

    • handful each basil and mint leaves, roughly torn if large, plus extra for garnish
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • handful salted peanuts, roughly chopped

    Method

    1. Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1¼ hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.

    2. Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.

    3. Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won’t need to be cooked.

    4. To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.

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    Comments (4)

    mandnlee's picture
    5

    Lovely meal, one of my teens asked me to do it again! Changed a few things for ease and cost- chicken breasts not whole,juillienne carrots not asparagus, honey not Palm sugar, soy not fish sauce and I don't like rice noodles so used dried thin wheat noodles instead. Will definitely be making again, everyone said they felt very healthy when they were eating it! Thank you.

    monkeyjungle's picture
    5

    This was a lovely combination of flavours - wasn't sure about the basil and mint as would usually use coriander for this sort of dish but it was lovely. I only had one chicken breast so added a handful of prawns and could only get ramen not rice noodles but it was still delicious. I also warmed the whole dish through which I think made it even tastier than if served cold.

    carolineknight's picture
    5

    Made this salad as an alternative to barbeque meat at my Grandson's birthday party for adults. Flavours were amazing and tasted so fresh and summary. Guests loved it which is always encouraging. Having a dinner party soon and will probably use it as a starter, cutting down on the amount of chicken used and increasing the other ingredients. I poached the chicken and then made chicken soup the following day - nothing was wasted.

    sw77's picture

    Hmm - don't fancy poaching a whole chicken so think I will try poaching chicken breasts ... defintely a nice idea!

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