Thai chicken noodle salad

Thai chicken noodle salad

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(2 ratings)

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Cooking time

Prep: 40 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
359
protein
33g
carbs
33g
fat
11g
saturates
3g
fibre
1g
sugar
8g
salt
2.71g

Ingredients

For the chicken

  • 1 chicken, about 1½ kg/3lb 5oz
  • 3 slices fresh root ginger
  • 2 spring onions, roughly chopped
  • 2 garlic cloves

For the salad

  • 175g rice noodles
  • 1 tbsp sunflower oil
  • 100g asparagus, trimmed and cut into short lengths
  • 175g sugar snap peas (cut into thin strips lengthways) or green beans (cut into short lengths)
  • 4 spring onions, shredded
  • 175g cherry tomatoes, halved

For the dressing

  • juice 2 limes
  • 2 tbsp light muscovado or palm sugar
  • 5 tbsp fish sauce
  • 1-2 red chillies, deseeded and finely chopped

To serve

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

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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.

Recipe from Good Food magazine, August 2009

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Comments

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monkeyjungle's picture
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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
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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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