Thai Noodle Chicken Salad

Thai Noodle Chicken Salad 


–2-3 chicken breasts - 200 g (7.05 oz) rice noodles - 1 cucumber - ½ carrot - ½ bell pepper - 3-4 green onion stalks - a few sprigs of cilantro - a few sprigs of fresh mint -roasted cashews or peanuts (optional) - vegetable oil - pinch of salt Dressing: - 50 g (3⅓ tbsp.) sweet chili sauce (1.8 oz) - 50 ml (3⅜) tbsp.) soy sauce (1.7 oz) - 20 ml (1⅓ tbsp.) fish sauce (0.7 oz) - 15 ml (1 tbsp.) lime juice (juice of half a lime) (0.5 oz) - 2 garlic cloves - 1 tbsp. sugar - 15 g (1 tbsp.) ginger (0.5 oz) - 15 ml (1 tbsp.) sesame oil (0.5 oz) - ½ tsp. ground roasted chili (optional)

Slice the chicken breasts into 1 cm thick slices. Allow the chicken to warm to room temperature (30-60 minutes). Heat a pan over medium heat, add oil.

Step 1.

Salt the chicken, fry in a pan for 2-3 minutes on each side.

Step 2.

Boil the rice vermicelli in boiling salted water for 5 minutes. Drain the vermicelli and rinse with cold water. Mix the ingredients for the sauce: lime juice, sesame oil, sugar, soy sauce, fish sauce, sweet chili sauce.

Step 3.

Grate garlic and ginger on a fine grater. Add them to the sauce, mix. Taste the sauce, add more lime juice if needed.

Step 4.

Cut the cucumber in half, remove the core, cut into strips. Peel the carrot, remove the core of the bell pepper, cut into strips.

Step 5.

Cut the white part of the green onion, cut the green part into feathers. Separate the mint leaves, chop together with cilantro. Divide the cooled chicken fillet into fibers or cut into thin pieces.

Step 6.

Place the vermicelli in a large bowl, add ¾ of the chicken, vegetables, and greens, mix. Add the sauce, mix and chill the salad in the refrigerator for 2 hours.

Step 7.

Stir the salad, transfer to a dish, garnish with chicken and remaining greens. If necessary, add additional soy sauce or vegetable oil.

Step 8.