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Warm Thai Chicken & Noodle Salad
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Warm Thai Chicken & Noodle Salad

This Warm Thai Chicken & Noodle Salad is simply refreshing! With cabbage, carrots and thin vermicelli noodles flavoured using Wattie’s WOK Creations Thai Coconut, Chilli & Lime Stir-Fry Sauce this dish is guaranteed to please. Take it to the next level and garnish with roasted peanuts for a delightful meal for two.

Makes 2
Prep Time 20 minutes
Cook Time 10 minutes
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
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.
Step 2
To make the dressing whisk the remaining sauce, palm or brown sugar and fish sauce together. Set aside.
Step 3
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.
Step 4
Add cabbage, carrot, spring onion, coriander and mint to the noodles. Toss through prepared dressing. Refrigerate while cooking the chicken.
Step 5
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.
Step 6
To serve divide the prepared salad between 2 and top with the warm chicken. Garnish the salad with chopped roasted peanuts if wished.
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Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
250 g chicken breast fillets, skinless
125 g pouch Wattie’s WOK Creations Thai Coconut, Chilli & Lime Stir-Fry Sauce
1 tsp grated palm sugar (or brown sugar)
1 tsp fish sauce
50 g 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
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