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RECIPE NOODLE SALAD WITH CHICKEN AND MINT

Recipe from Rachel Allen.

Salad dishes from Thailand for 4 persons

Ingredients

  • 375g dried rice noodles, or glass noodles
  • 3 boneless, skinless chicken breasts, cooked on a griddle until tender and shredded
  • 1 handful mint leaves, shredded
  • 75g Carrots, grated
  • 50 gr beansprouts, rinsed with hot water
  • 3 tbsp toasted sesame seeds
  • For the dressing
  • 1 red chilli, seeds removed and chopped
  • 2 tbsp Sugar
  • 3 tbsp strained lime juice
  • 3 tbsp Fish Sauce
  • 3 tbsp toasted cashew nuts, roughly chopped

Preparation

Place the noodles into a bowl, cover with boiling water and leave to sit for 3-5 minutes before draining. Toss the chicken with the mint, carrots, beansprouts, sesame seeds and noodles.

Mix the ingredients for the dressing together and pour over the salad. Sprinkle with toasted cashew nuts before serving.

Nice on a hot summer dag.

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