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Ingredients

1 tablespoon peanut oil
2 (about 400g) Coles RSPCA approved chicken breast fillets, thinly sliced
200g rice vermicelli noodles
1 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon palm sugar
2 teaspoons fish sauce
1 teaspoon fresh ginger, finely grated
2 teaspoons sesame oil
1 cup basil leaves
1 cup coriander leaves
200g perino tomatoes, halved
1 red onion, cut into thin wedges
1 Lebanese cucumber, halved, thinly sliced
Lime wedges, to serve

Method

Step 1 Heat peanut oil in a medium frying pan over medium-high heat. Cook chicken, stirring, for 3 mins or until browned. Transfer to a plate.
Step 2 Meanwhile, place noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 mins or until noodles are just tender. Rinse under cold water. Drain well.
Step 3 Whisk soy sauce, lime juice, sugar, fish sauce, ginger and sesame oil in a large bowl. Add noodles, chicken, basil, coriander, tomato, onion and cucumber. Toss to combine. Serve with lime wedges.

Thai chicken noodle salad

How to make Thai chicken noodle salad

Ingredients

Method