Dinner Twist thai chargrilled chicken with noodles

    Charred chicken fillets on top of a fresh noodle salad with wombok cabbage, cucumber and lime dressing.

    1 person made this


    • Lime 1
    • 600g Chicken thigh fillets
    • 1 lebanese cucumber
    • 2 carrots
    • 1/2 baby wombok cabbage
    • 1/4 bunch spring onions
    • 2 birds eye chillies
    • 1 pack coriander (40g)


    1. Combine lime zest and juice with 2 tbsp sugar, 2 tbsp fish sauce , 1 tbsp vinegar and 2 tbsp oil in a bowl (see notes).
    2. Halve chicken fillets, place in bowl and add 2 tbsp of the dressing. Toss to coat and set aside.
    3. Bring a saucepan of water to the boil and cook noodles for 2 minutes, or until just tender. Drain and rinse in cold water.
    4. Slice cucumber into crescents, julienne or cut carrot into matchsticks. Shred wombok cabbage, slice spring onions and chillies (to taste). Chop coriander. Toss with noodles and dressing.
    5. Heat a frypan over medium-high heat with 1 tbsp oil. Cook chicken for 4 minutes on each side, or until charred and cooked through.
    6. Divide chicken and noodles over plates to serve.


    From the pantry: oil (for cooking), sugar (of choice), fish sauce, apple cider (or rice wine) vinegar

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