Fresh Thai Salad Recipe

Name: Fresh Thai Salad Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 2
Ingredients: 1 chilli, thinly sliced, deseeded, optional; 1 garlic clove, sliced; 100 ml Chinese rice wine vinegar; 2 tbsp golden caster sugar; 1 tbsp fish sauce; ¼ cucumber, shredded; 1 carrot, thinly shredded; 50 g mangetout, shredded; 2 salad onions, thinly sliced; 2 Chicken Skinless Breast Fillets; ¼ nest Thai Taste Vermicelli Noodles, broken up; 28 g fresh coriander, leaves picked; 2 tbsp roasted peanuts, finely chopped

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Serves2
CourseMain meal
Prepare10 mins
Cook3 mins
Total time13 mins

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1 chilli, thinly sliced, deseeded, optional
1 garlic clove, sliced
100ml Chinese rice wine vinegar
2 tbsp golden caster sugar
1 tbsp fish sauce
¼ cucumber, shredded
1 carrot, thinly shredded
50g mangetout, shredded
2 salad onions, thinly sliced
2 Chicken Skinless Breast Fillets
¼ nest Thai Taste Vermicelli Noodles, broken up
28g fresh coriander, leaves picked
2 tbsp roasted peanuts, finely chopped

Place the chilli, garlic, vinegar and sugar in a saucepan and heat to dissolve the sugar. Remove from the heat and stir in the fish sauce.
Place the vegetables into a separate bowl, shred the chicken and add to the vegetables.
Heat a frying pan to hot and toast the noodles without oil until golden and crisp. Remove from the pan and cool.
Toss the dressing into the vegetables and chicken, and add the coriander. Serve the salad in a bowl and top with the peanuts and toasted rice noodles.

Typical values per serving when made using specific products in recipe