Thai-Style Chicken & Noodle Salad
For 3-4 servings:
250-300g fine egg noodles
3 tablespoons canola oil
2 cloves garlic, chopped
1-2 tablespoons grated ginger
450g minced chicken
1 teaspoon Thai red curry paste
1 teaspoon minced red chilli
¼ cup basil leaves
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 teaspoon sugar
juice 2 lemons
4 cups (about 100g) mesclun
¼ cup chopped peanuts to garnish
This Thai-style salad is quick to prepare and makes a great meal on a warm evening. From: ‘Pasta Rice & Noodles’ by Simon Holst.
Cook the noodles in plenty of lightly salted boiling water. Rinse with plenty of cold water, then drain well and return to the cooking pot. Add 1 tablespoon of the oil and toss gently to coat.
Heat the remaining oil in a large pan. Add the garlic and ginger and cook for about 1 minute, then add the chicken, curry paste and chilli. Cook, stirring frequently to break up any large lumps, for about 5 minutes or until lightly browned.
Stir in the basil leaves, fish and soy sauces, sugar, and the juice of one of the lemons, and cook for a further 2-3 minutes, stirring occasionally, then remove from the heat.
Scatter the mesclun over a large platter, arrange the noodles over this, then top with the chicken. Sprinkle with the juice of the second lemon and the peanuts, then serve.