Thai Chicken Vermicelli Salad
Thai Chicken Vermicelli Salad
My perfect summer meal.Packed with flavour, light, fresh and absolutely delicious!!!
Ingredients
Patties:
- 1/2 bunch coriander roots finely chopped
- 3 spring onions finely chopped
- 1 tablespoon red curry paste
- 250 g chicken mince
- 1 egg
- 1/4 cup breadcrumb
- 2 teaspoons fish sauce
- 1 tablespoon peanut oil or extra virgin olive oil
- 125 g vermicelli noodles
- 6 cos lettuce leaves
- 1 lebanese cucumber cut into rounds
- 1 carrot grated or julienned
- 1/2 cup coriander leaves
- 1/2 cup vietnamese mint leaves, optional
- red chilli optional
- peanut chopped, optional
Dressing:
- 2 tablespoons fish sauce
- 1 tablespoon coriander leaves, chopped
- 1/2 lime juiced
- 1/2 teaspoon caster sugar or brown sugar
Instructions
Method:
- For the patties: Place all ingredients together in a bowl and mix well. If you have the time, let the mix set in the fridge for at least an hour. Roll the mix into patties.
- For the dressing: Mix all ingredients together in a small bowl or jug and set aside.
- For the noodles: Pour boiling water over the noodles and let them sit for approx. 5 -8 minutes. Separate with a fork, drain and run under cold water. Set aside.
- Place a large fry pan onto medium heat. Add 1 tablespoon of peanut oil and let it heat. Cook the patties for approximately 3-5 minutes each side, until golden and cooked through. Remove and set aside.
- To assemble the bowls: Add the lettuce leaves, vermicelli noodles, cucumber, carrot, coriander and Vietnamese mint. Add the patties on top. Then add the red chilli and chopped peanuts (optional). Drizzle over the dressing and serve.
Nutrition
Calories: 470kcalCarbohydrates: 38gProtein: 33gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 189mgSodium: 2131mgPotassium: 1656mgFiber: 15gSugar: 8gVitamin A: 14060IUVitamin C: 23mgCalcium: 305mgIron: 8mg
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