Thai Chicken Salad
Looking for a light, easy lunchtime meal that will boost your energy and is super delicious? Try our Thai Chicken Salad!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at iquitsugar.com.
Cooking tools:
- Mason jar
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring spoon
- Measuring cup
- Kitchen scale
- Skillet
- Pot
- Stove
- Plate
- Aluminum foil
- Serving bowl
- Refrigerator
Ingredients
- Juice of 1 lime
- Leftover shredded chicken or 400-500g chicken thighs chopped into chunks
- 2 tablespoons sesame oil
- 2 teaspoons rice malt syrup
- 1 Lebanese cucumber, peeled into ribbons
- 1 tablespoon fish sauce
- 100g snow peas or green beans
- 2 teaspoons tamari or soy sauce
- 3 cups baby spinach
- 1 clove garlic, minced
- 200g vermicelli rice noodles
- 2cm knob ginger, grated
- 1 chilli, deseeded and finely sliced
- ½ bunch coriander or mint, roughly chopped
- ½ cupped peanuts, roughly chopped
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