Thai vegetable and chicken salad
A fresh and flavoursome salad! Watch the video on how to make it.
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
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]|
|- saturated fat||1.3g|