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How to make Thai chicken salad

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 175g thin rice noodles
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • 200g snow peas or green beans
  • 4 spring onions, shredded
  • 250g punnet cherry tomatoes, halved
  • 2 cups Thai basil leaves
  • 2 cups mint leaves
  • 1 barbecued chicken, skin and bones discarded, meat shredded
  • Juice of 2 limes
  • 2 tablespoons grated palm sugar (see note)
  • 100ml fish sauce
  • 2 long red chillies, finely chopped
  • 2 tablespoons chopped peanuts

Method

  • Step 1 Soak the rice noodles in boiling water for 4 minutes to soften. Drain, refresh in cold water, then place in a large bowl. Blanch asparagus and snow peas in boiling water for 2 minutes until just tender.
  • Step 2 Drain, refresh in cold water, then add to the bowl of noodles with the spring onions, cherry tomatoes, herbs and chicken. Combine lime juice and sugar in a separate bowl, stirring to dissolve the sugar. Stir in fish sauce and chilli, then drizzle over salad, toss to combine, and serve garnished with chopped peanuts.