Thai Coconut Chicken Noodle Salad

Ingredients

• 600 g chicken breasts (2 breasts)
• 1 large shallot (Quartered; for poaching)
• 3 garlic cloves (Smashed; for poaching)
• 1.5 tsp salt (For poaching)
• water (Cold water, about 5 cm above the chicken)
• 200 g Pad Thai rice noodles (Dry noodles)
• 2 carrots (Julienned)
• 1 red onion (Thinly sliced)
• 250 g cherry tomatoes (Quartered)
• 1 Lebanese cucumber (Thinly sliced)
• 0.667 cup coriander leaves
• 0.667 cup Thai basil or mint leaves (Thinly sliced)
• 0.25 cup dried shallots
• 0.25 cup toasted cashews or peanuts (For topping)
• 3 tbsp coriander stems (Finely chopped)
• 0.25 cup fish sauce (For dressing)
• 0.25 cup lime juice (For dressing)
• 3 tbsp Thai roasted chili paste (Available at Asian grocers)
• 1 long red chili (Deseeded and finely chopped)
• 2 tbsp coconut sugar
• 0.25 cup coconut milk (For dressing)
• 2.5 garlic cloves (Finely minced; source states 2–3 cloves)
• 3 tbsp water (For the dressing)
• chilli oil (Extra drizzle for garnish, if desired)

Steps

1. 1

   Place the chicken breasts, quartered shallot, smashed garlic and salt in a saucepan. Add cold water until it reaches about 5 cm above the chicken.

2. 2

   Bring the water slowly to a gentle boil, then reduce the heat and simmer gently for 10–15 minutes, until the chicken is cooked through.

3. 3

   Remove the cooked chicken and shred it.

4. 4

   Add the coriander stems, fish sauce, lime juice, Thai roasted chili paste, chopped red chili, coconut sugar, coconut milk, minced garlic and 3 tablespoons of water to a jar.

5. 5

   Seal the jar and shake well until the dressing is combined and the chili paste is mixed through. Stir if needed.

6. 6

   Soak the rice noodles in boiling water, cover, and leave for 10 minutes, until tender. Drain well.

7. 7

   Toss the drained noodles, shredded chicken, carrots, red onion, cherry tomatoes, cucumber, coriander leaves, Thai basil or mint, and dried shallots with the dressing.

8. 8

   Top the salad with the toasted cashews or peanuts. Drizzle with extra chilli oil if desired, and serve generously dressed.

Notes

The source states approximately 580 kcal, 47 g protein, 52 g carbohydrates and 18 g fat per serving. The exact volume of poaching water is not specified beyond covering the chicken by about 5 cm. The dressing can be made generously, as recommended by the author.

Nutrition per serving

• main
• salad
• noodles
• Thai-inspired
• high-protein
• quick
• spicy
• gluten-free if using gluten-free fish sauce and chili paste