Thai Chicken Salad with Rice Noodles

    15 minutes

    This Thai chicken salad is fairly spicy, if you like a milder chicken salad reduce the amount of sambal oelek. A lovely combination of bright flavours.


    South Australia, Australia
    2 people made this

    Serves: 4 

    • 100g rice noodles
    • 2 tablespoons rice vinegar
    • 2 tablespoons lime juice
    • 1 1/2 tablespoons fish sauce
    • 1 teaspoon sugar
    • 2 teaspoons sambal oelek
    • 2 cups cooked shredded chicken
    • 1/2 cup carrot, cut into matchsticks
    • 1/2 cup red capsicum, cut into thin strips
    • 1/3 cup onion shallots, finely sliced
    • 2 tablespoons coriander leaves
    • 1 tablespoon mint leaves
    • 1/2 cup roasted peanuts, roughly chopped

    Preparation:15min  ›  Ready in:15min 

    1. Place rice noodles in a bowl and cover with hot water. Let stand 15 minutes.
    2. Meanwhile, combine the vinegar, lime juice, fish sauce, sugar and sambal oelek. Stir until the sugar has dissolved.
    3. In a salad bowl, combine chicken, carrot, capsicum, shallots, coriander and mint. Toss well. Drain the noodles well and combine with the chicken mixture. Drizzle with the vinegar mixture and toss to coat. Sprinkle with peanuts before serving.

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