While the last few days of the summer are still with us why not enjoy a lovely healthy shredded chicken Thai style salad. In our household we always have a strong debate over the amount of chilli peppers that go into most dishes whereas here its easy because the chillies can be served on the side and added as required by the individual.
Rice Noodles – Cooked Chicken Breast – Spring Onions – Granny Smith Apple – Cherry Tomatoes – Fresh Mint Leaves – Red Onion – Fresh Chilli Peppers – Roasted Peanuts – Crispy Fried Shallots – Fish Sauce – Dried Chilli Flakes – Limes – Sugar – Garlic Clove – Rice Vinegar
First of all make your salad dressing by combining the juice of two limes with a tablespoon of fish sauce a pinch of both dried chilli flakes and sugar. Add a crushed garlic clove and a splash of rice vinegar. Mix together and adjust to taste before setting aside. Next prepare your noodles following the instructions on the packet ( with rice noodles we normally leave them to soak in hot water for about 10 minutes then refresh in cold water ) Shred your cooked chicken breasts by hand which has a better appearance than slicing with a knife for this salad, add to the cold noodles. Slice your apple and spring onions (scallions) into matchsticks before adding to the salad. Half or quarter your cherry tomatoes and very finely slice a small red onion before finely ripping up a handful of fresh mint leaves. Toss the noodle salad with the previously made dressing and serve with the crispy fried shallots, chopped roasted peanuts, sliced fresh chillies and lime wedges on the side.