Thai Cucumber Pickle & Rice Noodle Salad recipe
Enjoy a vibrant salad combining shredded chicken, rice noodles, and a tangy Thai cucumber pickle. Served on a bed of shredded lettuce with fresh coriander
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Cooking tools:
- Kitchen shears
- Chef's knife
- Cutting board
- Pot
- Stove
- Fork
- Mixing bowl
- Serving platter
Ingredients
- 400 g free-range chicken fillets, skinned
- 2 cups chicken broth or stock
- 125 g thin rice noodles
- For the Thai cucumber pickle, mix together:
- 3 T sugar
- 1½ t salt
- 2/3 cup rice vinegar
- 2 fresh chillies, finely chopped
- 12 spring or salad onions, finely chopped
- 1 crisp cucumber, diced
- 1/4 cup fresh coriander leaves
- 1 small crisp lettuce, shredded, for serving
- coriander leaves, for serving
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