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  • 250 g rice vermicelli noodles
  • 4-6 Tegel Take Outs Flame Grilled Thai Chicken Steaks
  • 125 g pouch Wattie’s Wok Creations Sweet Chilli and Lime Stir Fry Sauce
  • juice of 1-2 limes or 1 lemon
  • zest of 1-2 limes or 1 lemon
  • ½ telegraph cucumber, deseeded and sliced
  • 3 stalks celery, sliced
  • ½ red onion, peeled and finely sliced
  • ¼ cup fresh mint, finely sliced
  • ½ cup roasted peanuts, roughly chopped

Sweet Chilli

Wattie's® Bit on the Side® Sweet Chilli is a hot and spicy chilli sauce that is great for dipping, as a marinade or condiment on the side. Available in a 300g bottle.


1. Soak the rice noodles in warm water for 8-10 minutes or until tender, drain well.

2. Cook Tegel Take Outs Flame Grilled Thai Chicken Steaks> in a preheated sandwich press on high for 5-7 minutes. Alternatively fan grill at 180°C for 12-15 minutes, turning once until piping hot, or follow the instructions on the pack for alternative cooking methods.

3. Combine the drained noodles in a bowl with Wattie’s Wok Creations Sweet Chilli and Lime Stir Fry Sauce, rind and juice of limes, cucumber, celery, red onion, mint and peanuts and toss to combine. Serve rice noodle salad with hot Thai Chicken Steaks on top.


Substitute rice noodles with Chinese egg noodles, cooked followingthe instructions on the pack.

Rate and Review

2 Ratings Thai Chicken Steaks with Rice Noodle Salad

Reviews (2)

Paul's Review | Rating

Even the kids love this! Usually use fresh chicken, get a bigger pack of Wok sauce and drizzle a little extra over the top.

Kelly's Review | Rating

love this recipe-its my fool proof never fail to impress dish :)