Thai Chicken Rice Noodle Salad with Mango and Peanuts

A fresh Thai salad with tender chicken, juicy mango and crisp vegetables, which also tastes good cold in a lunchbox. The dressing is packed separately so the noodles don't soak through.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Rice noodles
• 250 g Chicken breast fillet
• 1 pc Mango, ripe
• 0.5 pc Cucumber
• 1 pc Red bell pepper
• 2 pc Spring onions
• 0.5 bunch Coriander
• 30 g Peanuts, unsalted
• 1 pc Lime, juice
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 1 pc Small red chili
• 1 tbsp Cooking oil
• Salt

Method

1. Pour hot water over the rice noodles in a bowl and let them steep for 4 to 5 minutes until soft. Drain, rinse briefly with cold water and toss with a teaspoon of oil so they don't stick together.
2. Cut the chicken breast fillet into thin strips and season with a pinch of salt. Fry in a pan with one tablespoon of oil over medium to high heat for 6 to 8 minutes, until golden brown all over and cooked through.
3. For the dressing, mix the lime juice with soy sauce and sugar. Deseed the chili, finely chop it and stir it in.
4. Peel the mango and cut it into thin strips. Cut the cucumber and bell pepper into thin strips as well, and slice the spring onions into fine rings. Roughly chop the peanuts and finely chop the coriander.
5. Toss the noodles, vegetables, mango and the cooled chicken together in a large bowl. Take the dressing along separately in a small container and pour it over just before eating, then sprinkle with peanuts and coriander.