Tantalise your taste buds with this easy to make Thai chicken salad. Dancing with flavour, this light summer salad will be a real crowd pleaser.
1 large or 2 small chicken breasts
1pkt glass or rice noodles
250g Vietnamese mint (or regular mint)
Bunch of dill
Bunch of round mint
Bunch of coriander
Bunch of Thai basil
2 tablespoons of lime juice
2 tablespoons of fish sauce
1 tablespoon palm sugar
100g long red chillies, diced
2 small scud chillies
1 clove of garlic
150g Thai shallots
100g rice (raw)
First get the chicken on. Butterfly it, so that it’s quite thin. Let it cook on a medium heat, turning occasionally until cooked through, for about 10 minutes.
Soak the rice noodles in hot water for approx 4-5 minutes to rehydrate.
Pick all of the leaves from each of the herbs and leave in a bowl to one side.
Finely slice the shallots, dice the long red chillies, peel half of the cucumber (alternating strips to give a striped effect), finely shred and add all of them to a large bowl. Set aside.
Make nam jim dressing by adding palm sugar, scud chillies, garlic, lime juice, fish sauce and a few shallots to a mortar and pestle and grinding together. Put to one side.
Drain the glass noodles and use a pair of scissors to trim them into a more manageable length. Add to your large bowl.
Use two forks to mix ⅔ of your dressing with your noodle mixture. Slice the cooked chicken into thin strips and squeeze a little lime over it. Add the chicken to the bowl and combine well before then adding all of the herbs.
Add the rest of the dressing, give one final mix and assemble on a platter.
To make the roast rice, soak uncooked rice for 20 mins in a bowl of cold water. Drain. Add to baking tray and roast at 200c for approx 20 mins. Pound in a pestle and mortar and sprinkle across the top of your salad. This is a great alternative to crushed peanuts.