back to previous pageprep time:
25 minutescooking time:
30 minutes servings:
4ingredients:
4 200g lean chicken breasts
4 tbsp Encona Thai Chilli and Garlic Sauce
1 tbsp coriander, chopped
140g rice noodles or udon noodles
1 carrot, coarsely shredded
3 spring onions, thinly sliced
1 red pepper, finely shredded
100g bean sprouts
100g chopped roasted peanuts (optional)
1 small handful of torn basil & mint leaves
For the dressing:
4 tbsp rice wine vinegar
¾ tbsp caster sugar
1 tbsp fish sauce
1 tbsp light soy sauce
1 tsp sesame oil
- Pre-heat your grill to ¾'s heat and line the grill tray with tinfoil.
- Place the Encona Thai Chilli and Garlic Sauce into a bowl, stir in the coriander, then add the chicken. Mix well and place onto the grill tray and cook for 10-12 minutes, turning half way through and brushing any left over sauce over the chicken.
- Soak the noodles in boiling water for 6-7 minutes (uncovered) then drain.
- Whisk together the rice wine vinegar, caster sugar, fish sauce, light soy sauce and sesame oil until the caster sugar has dissolved.
- Now add the warm noodles, carrot, spring onions, red pepper, bean sprouts and herbs tossing well to combine, then divide between serving plates.
- Slice the chicken and arrange over the noodles. Finish with a scattering of peanuts(optional) Enjoy!
hints:
Please note this recipe contains nuts, if you have a nut allergy please omit the nuts from the recipe.
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