Thai chicken salad

A fresh and flavoursome salad!

Video

Thai chicken salad

Ingredients

125g rice noodles
1 Tbsp canola oil
2 Tbsp crushed ginger
2 cloves garlic, crushed
500g skinless chicken breast, sliced into strips
pinch chilli flakes (optional)
½ iceberg lettuce, finely sliced
4 tomatoes, diced
½ cup chopped coriander
4 spring onions, sliced
2 cups mung bean sprouts
2 Tbsp white vinegar
1 tsp sugar
2 Tbsp lemon
1 Tbsp fish sauce

Method

Cook rice noodles in a saucepan of boiling water for 5-8 minutes or until tender.
Drain, then run under cold water and drain again.
Heat a frying pan over a medium heat. Add oil, ginger and garlic and cook briefly.
Add chicken and chilli flakes (if using) and stir fry until cooked through.
Combine noodles, lettuce, tomatoes, coriander, spring onions, mung bean sprouts, vinegar, sugar, lemon juice and fish sauce.
Divide noodle salad into four bowls, top with the chicken and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1280kj
Total fat 7.0g
- saturated fat 1.3g
Carbohydrates 30.2g
- sugars 6.4g
Fibre 4.3g
Sodium 424mg