Thai-Style Chicken Salad | Recipes.com.au

Ingredients

• 500 g rice vermicelli noodles
• 0 none spray oil for cooking
• 500 g chicken breast fillets, cut into thin strips
• 2 none small mangoes, peeled and sliced
• 1 punnet cherry tomatoes, quartered
• 4 none green onions (shallots), sliced diagonally
• 1 none Lebanese cucumber, halved lengthways and sliced
• 2 tbsp lime or lemon juice
• 2 tbsp MAGGI Fish Sauce 300mL
• 1 tbsp soy sauce
• 2 tbsp MAGGI Sweet Chilli Sauce
• 0.3 cup coriander leaves
• 2 tbsp peanuts, crushed