Refreshing Thai Noodle Chicken Salad: Perfect Balance of Sweet, Sour, and Spicy!

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is lower in calories and can be used as a gluten-free alternative.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while retaining a similar texture.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide crunch with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and can be used for sautéing.

Cut the chicken fillet into pieces about 1 cm thick.

Heat a frying pan over medium heat and add oil.

Salt the chicken on top and place it in the frying pan with the salt side down.

Salt the other side of the chicken and add pepper.

Flip the chicken fillets after 2 minutes and fry on the other side for about 2 to 3 minutes more, until the temperature reaches 65°C (149°F).

Transfer the cooked pieces to a plate.

Fill a pot with water and salt generously, cover with a lid, and bring to a boil.

Add the noodles and simmer for about 5 minutes, until tender, or according to the package instructions.

Drain and rinse the noodles under cold water and leave them to drain over the pan.

Pour a little oil on the noodles so they don't stick together and set them aside.

Cut the lime in half and squeeze out the juice of half of it.

Add sesame oil to a bowl with the lime juice, sugar, soy sauce, fish sauce, and sweet chili sauce.

Peel the garlic and ginger, then grate them on a fine grater and add to the sauce, stirring to combine.

Taste the sauce and add more lime juice if necessary.

Cut off the cucumber tails and cut in half, then remove the core of the cucumber.

Peel the carrot and remove the core and membranes from the pepper.

Slice the vegetables into thin slices, using a mandolin slicer for speed.

Transfer the vegetables to a plate or bowl and set aside.

Chop the white part of the green onions and add it to the vegetables, keeping the green part for garnish.

Separate the mint leaves from the stems and discard the stems, then roughly chop the mint and cilantro together.

Break the chicken into fibers or slice into thin pieces, reserving some slices for decoration.

Put the noodles in a large bowl and separate them with your hands.

Add 3/4 of the chicken to the noodles, leaving the slices to decorate the salad on top.

Add the vegetables and greens to the bowl and mix well.

Pour in the sauce and stir again.

Cover with cling film and put it in the fridge for 2 hours.

Take the salad out of the fridge and mix it well again.

Transfer to a dish and serve, placing sliced chicken on top and garnishing with the remaining greens and green onions.

If the salad seems dry, add a little more soy sauce and/or vegetable oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens