Ingredients
- 200 g dried Thai style rice noodles
- 2½ cups (375 g) shredded, skinless cooked chicken breast
- 3 green shallots, thinly sliced
- 1 large carrot, peeled and grated
- 150 g snow peas, trimmed and thinly sliced
- ½ bunch (150 g) baby bok choy, finely shredded
- 4 red radishes, thinly sliced
- 1 cup fresh coriander leaves
- â…“ cup roasted, unsalted peanuts, finely chopped
Dressing
- 2 tablespoon reduced salt soy sauce
- 2 tablespoons lime juice
- 2 tablespoons no added salt, no added sugar, crunchy peanut butter
- 1 tablespoon Thai chilli jam
Method
Step 1
Prepare noodles as directed on packet. Drain. Rinse under cold water. Drain again.
Step 2
Transfer noodles to a large bowl. Add chicken, shallots, carrot, snow peas, bok choy, radishes and coriander. Toss well.
Step 3
To make dressing, combine all ingredients in a jug. Whisk with a fork until well combined.
Step 4
To serve, pour dressing over salad. Toss again to coat. Sprinkle with peanuts. Serve with extra lime wedges, if desired.
Tip
- This recipe is a great way to use up leftover cooked chicken breast or skinless roast chicken. Any leftover salad will keep covered in the fridge for 1 day. Transfer to a container and pack with an ice pack for a tasty, portable lunch.
