CREAMY THAI CHICKEN NOODLE SALAD
A vibrant and flavorful Thai-inspired noodle salad featuring tender chicken, fresh vegetables, and a creamy dressing.
Ingredients
Protein
- 500 g chicken thigh fillets
- 1 tablespoon light soy sauce
- 2 tablespoons lime juice
- 1 teaspoon ginger (grated)
- 1 teaspoon garlic (minced)
- 1 teaspoon coconut sugar
- 1 tablespoon oil
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 teaspoon red chilli flakes
- 1 teaspoon lemongrass powder
- 2 teaspoons coconut sugar
- 120 ml light coconut milk
- 2 X 90g dry soba noodles
- 2 French shallots shallots (peeled and sliced)
- ½ cup red capsicum (sliced)
- 2 cups cabbage (thinly sliced)
- 12 snow peas snow peas (ends trimmed and sliced)
- 1 cup fresh coriander leaves (chopped)
- ½ cup Thai basil leaves
Garnishes
- white and black sesame seeds, extra red chilli flakes, lime wedges (to serve)
Instructions
- Marinate chicken with soy, lime, ginger, garlic, and coconut sugar for 15 minutes.
- Cook noodles in boiling water for 3 minutes, rinse in cold water, and set aside.
- Cook chicken in oil until browned and cooked through, then cool and slice.
- Combine noodles, chicken, shallots, capsicum, cabbage, snow peas, coriander, and basil in a large bowl. Toss with dressing.
- Serve immediately with garnishes or refrigerate for up to a day.
Notes
For extra flavor, prepare the dressing ahead of time and store in the fridge.