This quick and easy chicken noodle salad comes with a delicious satay-inspired coconut milk dressing layer.
The ingredient of Layered Thai Noodle Salad
- 300g lilydale free range chicken breast
- 125g dried thin rice stick noodles
- 1 tablespoon peanut oil
- 1 baby cos lettuce shredded
- 250g cherry tomatoes halved
- 1 lebanese cucumber peeled into ribbons
- 1 large carrot peeled shredded
- 1 small red onion very thinly sliced
- 2 tablespoons crispy fried shallots
- fresh coriander leaves to serve
- 160ml 2 3 cup coconut milk
- 130g 1 2 cup smooth peanut butter
- 1 tablespoon light soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sambal olek
- 1 2 teaspoon caster sugar
The Instruction of layered thai noodle salad
- bring a large saucepan of water to a simmer over medium low heat add the chicken return to a simmer and gently cook for 15 minutes transfer the chicken to a plate and set aside to cool slightly use your fingers to gently shred
- return the water to the heat and bring to the boil over high heat add the noodles and cook for 5 minutes or until tender drain and run under cold running water drain well transfer to a bowl add the peanut oil and toss to combine
- meanwhile to make the dressing whisk together all the ingredients in a bowl
- reserve a little lettuce and a few tomato halves layer remaining lettuce noodles remaining tomato cucumber dressing and chicken in a 3l 12 cup glass serving bowl top with reserved lettuce and tomato scatter with carrot onion shallots and coriander to serve
Nutritions of Layered Thai Noodle Salad
calories: 380 01 caloriescalories: 18 9 grams fat
calories: 6 1 grams saturated fat
calories: 30 2 grams carbohydrates
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calories: 19 7 grams protein
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