Thai salad with chicken

Name: Thai salad with chicken
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 200 g thin rice noodles; 2 small chicken fillets (approx. 250 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1 small red chili pepper; 2 Limes; 3-4 Tbsp Soy sauce; 1/2 TEASPOON liquid honey; 2 TABLESPOONS roasted sesame oil; 2 Carrots; 1/2 Cucumber; 2 Spring onions; 1 red onion; 2 TABLESPOONS salted roasted peanuts; 8-10 Stem/s Coriander

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

With the aromatic Asian salad, rice noodles in a sweet and sour dressing with sesame oil are drawn before chicken and vegetables are added. So tasty!

COOK TIME
30 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g thin rice noodles
2 small chicken fillets (approx. 250 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
1 small red chili pepper
2 Limes
3-4 Tbsp Soy sauce
1/2 TEASPOON liquid honey
2 TABLESPOONS roasted sesame oil
2 Carrots
1/2 Cucumber
2 Spring onions
1 red onion
2 TABLESPOONS salted roasted peanuts
8-10 Stem/s Coriander

Directions

1
Pour boiling water over the pasta, let it swell for about 5 minutes, drain and rinse with cold water. Wash chicken fillets, dab dry, season with salt and pepper. Heat oil in a pan. Fry the meat for 8-10 minutes while turning. Leave to cool.
2
Clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Squeeze the limes. Mix soy sauce, honey, chilli and lime juice. Fold in sesame oil. Mix with the noodles, cover and let stand for about 30 minutes.
3
Peel and wash the carrots. Wash cucumber. Cut or slice both into thin strips. Clean and wash spring onions and cut into rings. Peel and halve onion and cut into thin strips. Chop peanuts roughly. Wash coriander, pluck leaves and chop coarsely.
4
Cut the meat into slices. Mix noodles with chicken, carrot and cucumber strips, spring onions, red onion, peanuts and coriander. Season to taste with soy sauce, pepper and lime juice.