Chicken Thai Noodle Salad

Crisp carrot and green onion ensue a acceptable crunch to this salad, while the Thai dressing gives it other flavour.

The ingredient of Chicken Thai Noodle Salad

• 3 lilydale set free release range chicken breasts
• 300g vermicelli rice noodles
• 3 green onions shredded
• 1 lebanese cucumber sliced
• 1 large carrot shredded
• 2 tbsp chopped coriander
• 1 4 cup sweet chilli sauce
• 3 tsp fish sauce
• 2 tbsp lime juice

The Instruction of chicken thai noodle salad

• to make dressing place sweet chilli lime juice and fish sauce in a small bowl and move around until combined set aside
• heat 1 tablespoon peanut oil in a large non stick frying pan greater than medium high heat accumulate chicken and cook for 5 minutes vis u00d0u00b0 vis each side or until golden and cooked through separate and set aside to cool
• meanwhile place noodles in a heatproof bowl and pour beyond boiling water stand for 8 minutes or until tender drain
• shred chicken and place in a large bowl grow noodles green onions carrot cucumber coriander and dressing toss to add up and assist doting or cold

Nutritions of Chicken Thai Noodle Salad

calories: 480 868 calories
calories: 3 grams fat
calories: 1 grams saturated fat
calories: 71 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 35 grams protein
calories: n a
calories: 647 16 milligrams sodium
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calories: nutritioninformation