Thai Chicken Salad

Thai chick salad

Stacey Tozer

2 cups of shredded cooked chook
50g rice vermicelli
2 tsp sweet chilli sauce…
1 tbsp lime juice
2 tsp fish sauce
1 clove garlic, crushed and finely chopped
1 tsp brown sugar
1 tsp grated fresh ginger
1/2 telegraph cucumber, peeled into long thin strips
1/2 cup mung bean sprouts
1 medium carrot, cut into sticks
1/4 cup basil leaves, chopped
1/4 cup mint leaves, chopped
1/2 small red onion, finely sliced
1/2 red capsicum, finely chopped
1/4 cup blanched cashew nuts, lightly toasted

1. Combine sweet chilli sauce, fish sauce, lime juice, brown sugar, garlic and ginger in a pot and heat just untill simmering. Take off heat and cool.

2. Shred or roughly chop about two cups of cooked chook.

3. Prepare your veges and herbs.

4. Lightly toast your cashews in a frying pan.

5. Cook the vermicelli for 5 minutes in boiling water or according to packet instructions. Drain well and run under cold water and then roughly chop with kitchen scissors

6. In a big bowl add the cooked vermicelli, veges, cooked chook, and the rest of the ingredients in pour the sauce over, toss and serve!!

Serves 2 dinner portions or 3 entrée size portions

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