Chicken rice noodle salad with lime chilli dressing



Dressing Ingredients

75ml lime juice

2 tbsp coconut sugar

2 tbsp fish sauce

½-1 red chilli (use as much as you want depending on your heat tolerance)

1 tbsp finely grated fresh ginger


Salad Ingredients

500g boneless, skinless chicken thigh

50g peanuts

400g rice noodles

2 tbsp fresh thai basil

2 tbsp fresh coriander

250g bean shoots

1 x 400g tin coconut cream


Warm the lime juice and coconut sugar and stir to combine until the sugar has dissolved. Finely chop the red chilli and add to the lime juice with the ginger and fish sauce. Refrigerate until ready to use.

Place the chicken in a pot with the coconut cream. If the coconut cream doesn’t cover the chicken top up with water. Bring to the boil and then reduce to a simmer. Cook the chicken until it is cooked through. Remove from the coconut cream, shred with two forks and cool down before refrigerating. Cook the rice noodles as per instructions on packet and drain of water. Refrigerate until needed. Roast and roughly chop the peanuts. Roughly chop the coriander and thai basil. Toss all the ingredients together with the dressing and serve


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