Name: Warm Thai Chicken & Noodle Salad
Prep time: 20 min
Cook time: 10 min
Yield: Makes 2
Cuisine: Thai
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

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.

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Makes 2

Prep Time 20 minutes

Cook Time 10 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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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.