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- 250g chicken breast fillets, skinless
- 125g pouch Wattie’s WOK Creations Thai Coconut, Chilli & Lime Stir-Fry Sauce
- 1 tsp grated palm sugar (or brown sugar)
- 1 tsp fish sauce
- 50g thin vermicelli noodles
- 1 cup finely sliced cabbage
- 1 cup grated carrot
- 1 spring onion, thinly sliced
- Handful fresh coriander leaves, chopped
- Handful fresh mint leaves, chopped
- 2 Tbsp chopped roasted peanuts
- Place chicken breast fillets into a bowl. Reserve ¼ cup of Wattie’s WOK Creations Thai Coconut, Chilli & Lime Stir-Fry Sauce for the dressing and pour the remainder over the chicken. Toss to coat. Cover and refrigerate for up to 1 hour to marinate.
- To make the dressing whisk the remaining sauce, palm or brown sugar and fish sauce together. Set aside.
- Put the vermicelli noodles in a bowl and cover with boiling water. Leave for 5 minutes or until soft. Drain well. Rinse in cold water and drain again. Place in a mixing bowl.
- Add cabbage, carrot, spring onion, coriander and mint to the noodles. Toss through prepared dressing. Refrigerate while cooking the chicken.
- Heat sesame oil in a frying pan. Cook chicken over a medium heat for 8-10 minutes, turning once until chicken is cooked. Alternatively, the chicken can be cooked on the BBQ. Allow to rest for 5 minutes before slicing and serving.
- To serve divide the prepared salad between 2 and top with the warm chicken. Garnish the salad with chopped roasted peanuts if wished.
Rachael Haviv's Review | Rating
Delicious salad which looks and tastes really impressive yet is so incredibly simple to prepare! So full of flavour and great textures.
Highly recommend trying this recipe :-)
(Not spicy at all for those worried about spice)