Steamed Thai Chicken Noodle Salad

A light and zingy salad featuring marinated steamed chicken, rice noodles, fresh herbs, and a spicy Thai dressing.

Healthy Chicken Noodles Dairy Free Salad Thai

Estimated Nutrition

Calories

545.1

kcal / serving

2180.4 kcal total

Carbs

59.1g

per serving

236.4 g total

Fat

18.2g

per serving

72.8 g total

Protein

36.3g

per serving

145.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

CondimentsSauces

tbsp

Soy Sauce

tbsp

Dark Soy Sauce

tbsp

Fish Sauce

Fruits

tbsp

Tamarind

piece

Lime

juice only

GrainsCereals

250

Rice Noodle

fine

Meat

piece

Chicken Breast

boneless, skinless, cut into strips

NutsSeeds

cloves

Garlic

roughly chopped

tbsp

Basil Leaf

picked

cloves

Garlic

crushed

tbsp

Mint Leaf

chopped

tbsp

Coriander Leaf

chopped

tbsp

Peanut

roasted

Vegetables

Ginger

peeled and roughly chopped

tbsp

Ginger

finely grated

piece

Red Chilli

seeds removed, finely chopped

piece

Spring Onion

finely sliced

piece

Carrot

peeled and julienned

Method

Blend ginger, garlic, soy, tamarind, lime juice, and basil into a fine puree.

Coat chicken in the puree and refrigerate for at least one hour.

Steam chicken strips in layers for 5-6 minutes until cooked through.

Remove cooked chicken and repeat with remaining pieces.

Combine the chicken with the salad and drizzle with the remaining dressing.

Blend dressing ingredients until well combined and set aside.

Soak noodles in boiling water for five minutes and drain.

Toss noodles with two-thirds of the dressing and infuse for 10 minutes.

Mix in spring onions, carrots, and chopped herbs.