Asian

Thai Chicken Noodle Salad is for Dinner.

Thai Chicken Noodle Salad takes 40 minutes to prepare.

Thai Chicken Noodle Salad takes 30 minutes to cook.

Thai Chicken Noodle Salad makes 3 servings.

The ingredients for Thai Chicken Noodle Salad are:

2 chicken breasts , skinless and boneless
2 slices fresh root ginger
2 spring onions , roughly chopped
2 garlic cloves

FOR THE SALAD

80g rice noodles
0.5 tbsp oil
60g asparagus , trimmed and cut into short lengths
80g sugar snap peas (cut into thin strips lengthways) or
green beans (cut into short lengths)
3 spring onions , shredded
1 cup cherry tomatoes , halved

FOR THE DRESSING

Juice 1 lime
2 tsp Splenda brown sugar blend
2.5 tbsp fish sauce
1-2 red chillies , deseeded and finely chopped

TO SERVE

Handful each basil and mint leaves, roughly torn if large, plus extra for garnish
2 tbsp salted peanuts , roughly chopped

Here is how you make Thai Chicken Noodle Salad:

1. Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 20 - 30mins until tender. Leave to cool for 15 mins, then remove the chicken from the pan and tear the meat into bite size chunks (The stock can be cooled and frozen for soups, sauces and casseroles.), then leave to cool.2. Meanwhile, put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.3. Also Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won't need to be cooked.4. To make the dressing, mix the lime juice with the splenda blend until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.Number of Servings: 3Recipe submitted by SparkPeople user CHEEKYCHOOK.

The nutritional information for Thai Chicken Noodle Salad is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 447.2

• Total Fat: 12.2 g
• Cholesterol: 91.2 mg
• Sodium: 1,287.7 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 5.0 g
• Protein: 44.0 g

Thai Chicken Noodle Salad is Asian cuisine.