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Thai Grilled Chicken Noodle Salad

Who doesn’t enjoy traditional Thai flavours? The combination of fresh herbs, lime and chilli make this salad a real crowd pleaser and the perfect dish to bring to a pot-luck.
Serves: 4
Prep Time: 2 hours 20 min
Cook Time: 25 min

Ingredients

Salade

4 boneless, skinless chicken breast halves
¼ cup basil, fresh, chopped
¼ cup mint, fresh, chopped
¼ cup cilantro, fresh, chopped
2 tbsp lime juice
2 tbsp ginger, chopped
2 cloves garlic
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp vegetable oil
1 tbsp honey
1 tsp hot red chili pepper flakes

Dressing

1 ½ tbsp lime juice
1 ½ tbsp fish sauce
1 ½ tbsp asian sweet chili sauce
1 ½ tbsp vegetable oil
1 ½ tbsp honey

Noodle Salad

6 oz bean thread noodles (cellophane or transparent noodles)
¼ cup basil, coarsely chopped
¼ cup mint, coarsely chopped
¼ cup cilantro, coarsely chopped
12 snow peas, cut into 1-inch pieces
8 cherry tomatoes, halved
2 carrot(s), peeled and shredded
2 scallions, sliced
1 ½ tbsp peanuts, chopped, toasted
½ lime, cut into 4 wedges (for garnish)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Make marinade for chicken by combining, basil, mint, and cilantro in a food processor bowl. Add lime juice, ginger, garlic, soy, fish sauce oil, and honey. Process until smooth. Remove marinade from processor into ziploc bag and add red pepper flakes. Place chicken in bag, seal bag, and marinate for at least 2 hours or overnight.

  2. In a bowl, combine all dressing ingredients. Reserve.

  3. Place noodles in a large bowl, cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water. Drain again well. With a knife or scissors inserted into bowl, cut noodles several times.

  4. Heat grill on medium high. Remove chicken from marinade and discard marinade. Place on heated grates and grill for about 5-6 minutes per side or until chicken registers 165°F (74°C) on an instant read thermometer. Remove chicken from grill.

  5. Place noodles in bowl. Pour reserved dressing over noodles and toss. Add basil, mint, cilantro, snow peas, tomatoes, carrots, and scallions. Toss well until combined. Divide among four soup plates.

  6. Slice each chicken breast crosswise into 1-inch strips. Place chicken slices on top of noodles in each bowl. Sprinkle with peanuts and garnish with lime wedges. Serve immediately.

Nutrition Info

Per 475 g serving Amount
Calories650
Protein67 g
Fat15 g
Saturated Fat2 g
Carbohydrate57 g
Fibre4 g
Sugar17 g
Cholesterol155 mg
Sodium1230 mg
Per 475 g serving % Daily Value
Potassium36
Calcium8
Iron25
Vitamin A20
Vitamin C50
Vitamin B694
Vitamin B1253
Folate23
Zinc31

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