Thai Chicken Vermicelli Salad
Thai Chicken Vermicelli Salad
Share Recipe Favourite Download PDFMy perfect summer meal. Packed with flavour, this salad is light, fresh and absolutely delicious!
Ingredients
- 125 g vermicelli noodles
- 1 tbsp peanut oil or extra virgin olive oil
- 6 cos lettuce leaves
- 1 lebanese cucumber cut into rounds
- 1 carrot grated or julienned
- 0.5 cup Fresh coriander
- 0.5 cup vietnamese mint leaves optional
- red chilli sliced, optional
- peanuts chopped, optional
- 250 g chicken mince
- 0.5 bunch coriander roots finely chopped
- 3 spring onions finely chopped
- 1 tbsp red curry paste
- 1 egg
- 0.25 cup breadcrumbs
- 2 tsp fish sauce
- 2 tbsp fish sauce
- 1 tbsp Fresh coriander chopped
- 0.5 lime juice squeezed
- 0.5 tsp caster sugar or brown sugar
Instructions
- For the patties: Place all the ingredients 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.250 g chicken mince, 0.5 bunch coriander roots, 3 spring onions, 1 tbsp red curry paste, 1 egg, 0.25 cup breadcrumbs, 2 tsp fish sauce
- For the dressing: Mix all the ingredients in a small bowl or jug and set aside.2 tbsp fish sauce, 1 tbsp Fresh coriander, 0.5 lime, 0.5 tsp caster sugar
- Pour boiling water over the noodles and let them sit for about 5–8 minutes. Separate with a fork, drain and run under cold water. Set aside.125 g vermicelli noodles
- Place a large frying pan over medium heat. Add the peanut oil and let it heat. Cook the patties for about 3–5 minutes each side, until golden and cooked through. Remove and set aside.1 tbsp peanut oil
- Place the vermicelli noodles, lettuce leaves, cucumber, carrot, coriander and vietnamese mint (if using) in serving bowls. Add the patties, then top with red chilli and chopped peanuts if you like. Drizzle over the dressing and serve.125 g vermicelli noodles, 6 cos lettuce leaves, 1 lebanese cucumber, 1 carrot, 0.5 cup Fresh coriander, 0.5 cup vietnamese mint leaves, red chilli, peanuts
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