Steamed Thai chicken noodle salad

Ingredients

  • 4 boneless, skinless chicken breasts, cut into strips
  • 10cm/4in piece fresh ginger, peeled and roughly chopped
  • 2 garlic cloves, roughly chopped
  • 3 tbsp soy sauce
  • 1 tbsp tamarind
  • 1 lime, juice only
  • 2 tbsp basil leaves, picked
  • + 14 more ingredients
    • 1½ limes, juice only
    • 2 tbsp palm sugar
    • 1 tbsp dark soy sauce
    • 2 garlic cloves, crushed
    • 1 tbsp ginger, finely grated
    • 3 tbsp fish sauce
    • 3 red chillies, seeds removed, finely chopped
    • 250g/9oz fine rice noodles
    • 4 spring onions, finely sliced
    • 2 carrots, peeled and julienned
    • 2 tbsp chopped basil leaves
    • 2 tbsp chopped mint leaves
    • 2 tbsp chopped coriander leaves
    • 6 tbsp roasted peanuts

1. Place the chicken into a bowl. Place the rest of the ingredients for the chicken into a pestle and mortar or food processor and blend to a fine purée. Pour over the chicken and mix well to coat then set aside in the fridge for at least one hour. 2. Place a large steamer over a large pan of wa...

View full recipe at SpringPad

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