Fresh Thai Salad Recipe
Waitrose and Partners

Fresh Thai Salad Recipe

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook3 mins
  • Total time13 mins

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Ingredients

  • 1 chilli, thinly sliced, deseeded, optional
  • 1 garlic clove, sliced
  • 100ml Chinese rice wine vinegar
  • 2 tbsp golden caster sugar
  • 1 tbsp fish sauce
  • ¼ cucumber, shredded
  • 1 carrot, thinly shredded
  • 50g mangetout, shredded
  • 2 salad onions, thinly sliced
  • 2 Chicken Skinless Breast Fillets
  • ¼ nest Thai Taste Vermicelli Noodles, broken up
  • 28g fresh coriander, leaves picked
  • 2 tbsp roasted peanuts, finely chopped

Method

  1. Place the chilli, garlic, vinegar and sugar in a saucepan and heat to dissolve the sugar. Remove from the heat and stir in the fish sauce.

  2. Place the vegetables into a separate bowl, shred the chicken and add to the vegetables.

  3. Heat a frying pan to hot and toast the noodles without oil until golden and crisp. Remove from the pan and cool.

  4. Toss the dressing into the vegetables and chicken, and add the coriander. Serve the salad in a bowl and top with the peanuts and toasted rice noodles.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,217kJ/ 527kcals

Fat

19.8g

Saturated Fat

4.6g

Carbohydrates

49.2g

Sugars

23.9g

Fibre

4.7g

Protein

38.1g

Salt

2.5g

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Waitrose Cooked Skinless Chicken Breast FilletsTypical weight 0.2kg

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£27.75/kg

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Cooks' Ingredients Medium Coriander Poteach

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£1.44

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ManiLife Original Roast Crunchy Peanut Butter275g

275g

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£1.10/100g

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Overall rating (4/5)

4 out of 5 stars1 rating