Okay, I’m gonna be honest. This salad was heaven, I couldn’t stop eating it and we finished everything, no left overs… As I thought we’re gonna have.
It’s a super fresh salad, and you can chose what vegetables you feel like to have in your salad. This dish IS A MUST TRY and you will make it over and over again.
2-3 green chili, sliced
3 cloves garlic
2 tbsp rice vinegar
2 tbsp brown sugar
4 tbsp fish sauce
1 juice from lime
5 tablespoons vegetable oil
For the salad:
500g chicken breasts-or thigh filé
200g rice noodles, soaked in water for 15min
3 large carrots, grated
1/4 cabbage, chopped
3 spring onions, chopped
1 large handful of cilantro leaves, chopped
1 large handful of mint leaves, chopped
- DRESSING: Pulse all the dressing ingredients (except the green chilis) in a food processor until smooth. Stir in the sliced chilis.
- CHICKEN: Salt and peppar the chicken and put in the oven on 200 C for about 25-30min. While it’s cooking, you can prep the other ingredients. When the chicken is done, let cool and cut into pieces. Set aside or refrigerate until ready to use.
- NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes. Heat 3 tbsp of the dressing in a large pan over medium high heat. Add the drained noodles and stir-fry for 5 minutes. Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat.
- COMBINE: Put the noodles in a big bowl, add the chicken, vegetables, herbs and the remaining dressing. Toss it all around evenly. Then ready to serve. :)