Thai chicken noodle salad

You know how I said that my eating is all about balance? Well this is the perfect example. Last week, I was lucky enough to have three girlfriends (and the gorgeous twins) over to lunch mid-week. It was probably the first time that's happened since we were all at uni at least five years ago so it was quite an occasion. Plus we were celebrating a Birthday so there had to be cake. Alright I'll confess, in all likelihood there would have been cake even without a Birthday, any excuse for cake right?

As usually happens with my entertaining meal planning, I chose dessert first (I am getting to the balance part). I planned to make the best ever carrot cake and if the claims were true and it really was that good, I was pretty sure we'd all be having more than one slice. How did this impact on the rest of the meal? Well you see, it meant lunch had to be nice and light so we had lots of room for dessert. Enter Thai chicken noodle salad.

You know I'm not much of a salad eater but I do enjoy Asian-style salads where it's more of a meal and there aren't too many, if any lettuce leaves involved. This recipe comes from a recipe folder that my mum made for me nearly nine years ago. As a little 19 year old, I was off to spend 3 months living and working in Canada and with not much cooking experience, I needed a bit of inspiration which is just what mum's book provided.

It also had some handy tips like, and I quote, 'NEVER LEAVE OIL UNATTENDED ON A STOVE AS IT CAN CATCH ON FIRE IN AN INSTANT!!!' Thanks mum!

This recipe didn't get a showing all those years ago but somehow it popped into my head when I was thinking of a suitable cake companion. Thai chicken noodle salad is a recipe from my mum's cousin. It's really easy to throw together and the flavours are lovely and fresh. I added a few veges to up the health factor and you can change up the type of noodles you add, or even make it with thin strips of beef or pork.

The best part was that I got to use the first of my homegrown spring onions, a couple of baby capsicum, a chili and fresh mint all from the garden. The salad is meant to be served cold but I heated up the leftovers the next day and liked it equally as much so it's up to you. Enjoy!

What about you? How do you plan your entertainment menus?

Recipe

Thai Chicken Noodle Salad

Print Pin Rate SaveSaved!

Servings: 4 -5

Author: Claire K Creations

1x2x3x

Ingredients

• 2 tablespoon olive oil
• 2 stalks lemongrass finely chopped
• 2 small chillies seeded and chopped
• 4 spring onions chopped
• 1 packet of rice noodles I use Pad Thai soaked
• 3 cups shredded cooked free-range chicken breast
• 1 cup shredded fresh mint
• 4 kaffir lime leaves shredded
• 3 tablespoon lime juice
• 1 tablespoon caster sugar
• 2 tablespoon fish sauce
• toasted nuts to serve - I used slithered almonds and pine nuts

Instructions

• Heat a large frying pan over high heat.
• Add the oil, lemongrass, chili and spring onion and cook, stirring for 3 minutes.
• Place the noodles, chicken, mint, kaffir lime leaves and lemongrass mixture into a large bowl and toss to combine.
• In a small bowl, whisk together the lime juice, sugar and fish sauce and pour over the salad.
• Refrigerate until serving and serve sprinkled with nuts.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations