A tasty recipe to please the whole family.
Ingredients
Serves: 4
For the grilled chicken
- 2 tablespoons ready-made pad thai sauce
- 2 chicken fillets, cut lengthways into strips
For the noodle salad
- 200g rice noodles
- 100g bean sprouts, trimmed
- 2 shallots, chopped
- 1 ripe mango, peeled and diced
- 1 red chilli, finely chopped
- 1 lime, juice only
- 2 tablespoons roasted unsalted peanuts or cashews, crushed
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
To garnish
- 50g fresh coriander
- 1 spring onion, sliced at an angle
- 1 ime, cut into wedges
Method
- Pre-heat the barbecue to medium.
- Place the pad thai sauce in a bowl and add the chicken strips. Marinate for 30 minutes in the fridge, then thread the strips onto metal skewers. If using wooden skewers, soak them for at least 30 minutes beforehand.
- In the meantime, cook the noodles as per the packet instructions. Drain and set aside.
- Toss together the drained noodles, bean sprouts, shallots, mango, chilli, lime juice, nuts and fish sauce in a large bowl. Add the sesame oil and check the seasoning.
- Grill the chicken on the barbecue for 2 to 3 minutes, until cooked through, then remove from the skewers and combine with the noodles. Garnish with coriander leaves, spring onions and lime wedges. Eat warm or cool.
