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Thai chicken salad

This quick and tasty Thai salad makes a great weeknight meal.
  • 1/4 cup rice wine vinegar (or 2 tablespoons of cider vinegar or white vinegar)
  • 1/4 cup water
  • 1 bag of rice noodles
  • 1/2 iceberg lettuce, finely shredded
  • 4 tomatoes, diced
  • 2 tablespoons coriander, chopped
  • 1 tablespoon oil
  • 4 spring onions, sliced (keep the green bits separate)
  • 2 teaspoons crushed ginger
  • 1 garlic clove, chopped
  • 350 grams chicken breast, sliced into strips
  • 1/8 teaspoon chilli flakes (optional)
  • 1 cup mung bean sprouts
  • Juice of 1 lemon or lime
  1. 1. Mix together the vinegar and water to make a dressing.
  2. 2. Cook rice noodles according to packet instructions, run under cold water to stop the cooking process and drain.
  3. 3. Combine noodles, lettuce, half of the tomatoes, half of the dressing and half of the coriander. Set aside.
  4. 4. Heat a non-stick fry pan over a medium heat. Add oil, white parts of spring onions, ginger and garlic and cook for one minute.
  5. 6. Add chicken and chilli flakes (if using) and cook for six minutes.
  6. 7. Add green parts of spring onions, remaining tomatoes and bean sprouts and cook for one minute.
  7. 8. Add the remaining dressing and lemon or lime juice and remove the pan from the heat.
  8. 9. Divide noodle salad into four bowls and top with the chicken mixture.

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