thai caramelised chicken salad
- 375g (13¼ oz) dried rice noodles
- 1 cup (16g/½ oz) mint leaves
- 1 cup (16g/½ oz) coriander (cilantro) leaves
- 1 cup (20g/¾ oz) Thai basil leaves
- 2 tablespoons lime juice
- ½ cup (70g/2½ oz) chopped roasted unsalted cashews
- 1–2 long red chillies, thinly sliced
- 4 Thai lime leaves, thinly sliced, extra
- lime wedges, to serve
caramelised chicken
- ½ cup (120g/4½ oz) firmly packed brown sugar
- ¼ cup (60ml/2 fl oz) soy sauce
- ¼ cup (60ml/2 fl oz) lime juice
- 2 tablespoons fish sauce
- 1½ tablespoons finely grated ginger
- 6 Thai lime leaves, torn
- 6 x 125g (4½ oz) chicken thigh fillets, trimmed and cut into chunks
- To make the caramelised chicken, heat a large non-stick frying pan over medium heat.
- Add the sugar, soy sauce, lime juice, fish sauce, ginger and lime leaves and stir until the sugar is dissolved. Add the chicken and cook, stirring occasionally, for 10–12 minutes or until the chicken is cooked and the sauce has reduced.
- Cook the noodles according to the packet instructions. Refresh under cold water, drain and set aside. Combine the noodles, mint, coriander, basil and lime juice.
- Divide the herb and noodle salad between bowls. Top with caramelised chicken, cashews, chilli and extra lime leaves and serve with lime wedges. Serves 4
Cook’s note:
I love Thai lime leaves, but I have to go to a specialty grocer to buy them. I always buy extra and freeze whatever I don’t use in a small airtight container. They discolour slightly but the unique aromatic flavour is still there when I need them for another recipe.
© DONNA HAY GROUP
