Thai Glass Noodle Salad with Chicken, Mint and Lime Fish Sauce Dressing
A light, aromatic glass noodle salad with tender chicken, fresh mint and coriander. The spicy lime and fish sauce dressing brings bold Thai flavours to the plate.
By yumbelo · 2 servings · 30 minutes
Ingredients
- 60 g Glass noodles made from mung beans
- 250 g Chicken breast fillet
- 2 pc Limes
- 2 tbsp Fish sauce
- 1 tsp brown sugar
- 1 pc red chili
- 1 pc garlic clove
- 1 pc shallot
- 2 pc spring onions
- 0.5 pc cucumber
- 1 pc carrot
- 0.5 bunch coriander
- 0.5 bunch mint
- 1 tbsp cooking oil
- pinch salt
- pinch black pepper
Method
- Place the chicken breast fillet in a pot of lightly salted water, bring to a boil and poach over low heat for about 12 minutes until cooked through. Remove, let cool and tear into thin strips.
- Pour hot water over the glass noodles in a bowl and let them soak for about 4 minutes until soft. Drain, rinse under cold water and let drain well.
- For the dressing, stir the juice of the limes together with the fish sauce and the brown sugar until the sugar dissolves.
- Remove the seeds from the chili and chop finely, grate the garlic finely and slice the shallot into fine rings. Add everything to the dressing mixture.
- Slice the spring onions into fine rings, halve the cucumber, scoop out the seeds and shave into thin strips, and grate the carrot. Roughly chop the coriander and mint.
- Heat the cooking oil in a small pan and briefly fry the chicken strips until they take on a little color. Season with salt and pepper.
- Toss the glass noodles with the cucumber, carrot and spring onions in a large bowl. Pour the dressing over and mix well.
- Fold in the chicken strips and herbs, adjust the seasoning to taste and serve immediately.