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Thai Chicken Noodle Salad
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Servings:
4
-5
Author:
Claire Cameron
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2x
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Ingredients
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2
tablespoon
olive oil
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2
stalks lemongrass
finely chopped
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2
small chillies
seeded and chopped
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4
spring onions
chopped
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1
packet of rice noodles
I use Pad Thai soaked
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3
cups
shredded cooked free-range chicken breast
▢
1
cup
shredded fresh mint
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4
kaffir lime leaves
shredded
▢
3
tablespoon
lime juice
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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