Thursday, 23 January 2014
thai noodle garden salad
This salad came about because of what I found in my harvest basket this week. Some Asian greens, radishes, yellow capsicum/peppers, Thai basil and coriander. Hmm, what to make? Definitely another salad to add to our salads list!
Add to that a few things from the pantry and the fridge and you've got yourself a delicious summertime feast.
Thai Noodle Garden Salad
Whatever Asian greens you can find in the garden- or something like
1/2 Wombok or 2 bunches pak choy
2 big carrots grated
Bunch Thai basil
A couple of blocks of rice vermicelli
Squeeze of lime juice
Sweet chilli sauce
Chicken breasts (we use free range) 1 small breast per person
Cashews (unsalted, roasted)
Peanuts (unsalted, roasted)
Garlic clove (homegrown if you're lucky!)
Dark soy sauce
Sweet chilli sauce (homemade if you're lucky!)
Here's what I do:
For the Salad
Boil some water and pour over the rice noodles. Allow to sit for a few minutes until the noodles are softened. Drain and allow to cool. The salad is made in the food processor so it's super quick!
Push carrots through the grater on food processor. Change the blade to the slicing blade and push through the rest of the salad ingredients. Pour out and mix through with the cooled rice noodles.
To dress the salad I mix a couple of tablespoons of soy sauce, sweet chilli and lime juice and pour over the top, mixing through.
For the chicken
Blitz a large clove garlic in the food processor. Add a handful of cashews and a handful of peanuts. Process until the nuts are ground super fine. Add a couple of tablespoons of each sauce: sweet chilli, dark soy, ketchup manis. Coat the chicken in the nut mix and marinate for at least 15 mins. Cook in a hot wok or on a hot grill. Serve while still warm. Enjoy!