Recipes

Thai chicken noodle salad with peanut and cucumber sauce

Thai chicken noodle salad: ideal for your picnic

Paul Flynn's face
Paul Flynn
Sat Aug 14 2021 - 05:55
Serves: 4
Course: Salads
Cooking Time: 1 hr 0 mins
Ingredients
  • 1 tbsp sesame oil
  • 4 boned chicken thighs
  • Salt and pepper
  • 100ml soy sauce
  • 2 tbsp Thai fish sauce
  • 2 tbsp water
  • 2 tbsp sugar
  • 2 cm piece ginger, grated
  • Half a peeled cucumber, cut into half cm dice
  • 4 tbsp salted roasted peanuts, chopped
  • 1 red chilli, deseeded and finely diced
  • 1 bunch coriander, roughly chopped including stalks
  • 1 tsp mint sauce
  • 2 tbsp sweet chilli sauce
  • Juice and zest of 1 lime
  • 300g packet thin egg noodles
  •  
  1. Put the sesame oil into a hot frying pan then add the chicken thighs, season and cook for 12 to 15 minutes, until cooked through.
  2. Remove the pan from the heat and set the chicken aside. Add the soy, fish sauce, water and sugar to the pan while it is still warm and stir to ensure the sugar dissolves.
  3. Then add the ginger, cucumber, peanuts, chilli, coriander, mint sauce, sweet chilli sauce and lime.
  4. When the chicken is cool, chop it up.
  5. Drop the noodles into a pot of boiling water, and when the noodles are al dente, drain in a colander and refresh under cold water, making sure they don't stick together.
  6. Put the noodles into a bowl, add the chicken and the dressing and mix together. Chill for an hour or so and it is then ready for your picnic.
Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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