Recipes

Thai Chicken Steaks with Rice Noodle Salad

Layers of subtle Asian flavours and interesting textures make this quick and easy chicken dish a popular choice you can turn to time after time.

Time & Serves

  • Preparation time:
  • Cooking time:
  • Serves 4-6

Ingredients

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

Measurement Conversions

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Method

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 Thai 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.

Tips

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

Avg. Recipe Rating

( 2 Ratings, 1247 added this to Cookbook)

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Reviews of this Recipe

Paul 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 Review | Rating

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