Thai-style peanut noodle salad
Cold rice noodles, crunchy veg and chicken in a zingy peanut dressing.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Boneless skinless chicken breasts11 oz
- Rice noodles7 oz
- Cucumber1 cucumber
- Carrots5 oz
- Creamy peanut butter2 oz
- Soy sauce2 tbsp
- Limes1 lime
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Peanuts, Soya, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice noodles following the pack instructions, then rinse under cold water until cool and drain well.7 oz rice noodles
- Season the chicken and fry in a little oil over a medium heat for 6 to 7 minutes a side, until cooked through. Cool slightly, then slice.11 oz boneless skinless chicken breasts
- Make the dressing. Whisk the peanut butter with the soy sauce, the juice of the lime and 2 to 3 tablespoons of hot water until smooth and pourable.2 oz creamy peanut butter2 tbsp soy sauce1 lime
- Cut the cucumber and carrots into thin matchsticks, or grate the carrot. Toss the noodles, vegetables and chicken with the dressing and divide between lunchboxes.1 cucumber5 oz carrots
A pinch of chili flakes and a little honey in the dressing make it taste like a proper Thai salad.
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