Thai salad with chicken

Name: Thai salad with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g thin rice noodles; 250 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1 red small chili pepper; 3 Limes; 2 TABLESPOONS Asian fish sauce; 2-3 TABLESPOONS Soy sauce; 1/2 TEASPOON Honey; 3-4 Tbsp roasted sesame oil; 1 Carrot (approx. 150 g); 1/2 Cucumber (approx. 250 g); 1 Spring onion; 1 red onion; 2 TABLESPOONS salted roasted peanuts; 8-10 stems Coriander

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g thin rice noodles
250 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
1 red small chili pepper
3 Limes
2 TABLESPOONS Asian fish sauce
2-3 TABLESPOONS Soy sauce
1/2 TEASPOON Honey
3-4 Tbsp roasted sesame oil
1 Carrot (approx. 150 g)
1/2 Cucumber (approx. 250 g)
1 Spring onion
1 red onion
2 TABLESPOONS salted roasted peanuts
8-10 stems Coriander

Directions

1
Put the pasta in a bowl and pour boiling water over it. Let the pasta stand for about 5 minutes, then drain. Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Fry the meat for 8-10 minutes while turning. Let the meat and rice noodles cool down.
2
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Halve 2 limes and squeeze the juice. Mix fish sauce, soy sauce, honey and lime juice. Fold in sesame oil. Stir in the chilli and noodles, cover and leave to stand for about 30 minutes.
3
Peel and clean the carrot. Wash and clean the cucumber. Cut or slice carrot and cucumber into thin strips. Wash and clean spring onion and cut into rings. Peel onion and cut or slice into thin rings. Coarsely chop peanuts. Wash coriander, shake dry and chop the upper 1/3 of 6 stems coarsely.
4
Cut the meat into slices. Add spring onions, chopped coriander, peanuts, onion rings, carrot and cucumber strips to the noodles and mix well. Season salad with soy sauce, pepper and lime juice. Quarter 1 lime. Loosely add the lime quarters and the remaining coriander leaves and serve.