Layered Thai Noodle Salad

This hasty and easy chicken noodle salad comes taking into account bearing in mind a delicious satay-inspired coconut milk dressing layer.

The ingredient of Layered Thai Noodle Salad

• 300g lilydale set free release range chicken breast
• 125g dried thin rice fasten pin noodles
• 1 tbsp peanut oil
• 1 baby cos lettuce shredded
• 250g cherry tomatoes halved
• 1 lebanese cucumber peeled into ribbons
• 1 large carrot peeled shredded
• 1 small red onion very thinly sliced
• 2 tbsp crispy fried shallots
• vivacious coriander leaves to encourage
• 160ml 2 3 cup coconut milk
• 130g 1 2 cup smooth peanut butter
• 1 tbsp spacious soy sauce
• 1 tbsp spacious lime juice
• 1 tsp sambal olek
• 1 2 tsp caster sugar

The Instruction of layered thai noodle salad

• bring a large saucepan of water to a simmer more than medium low heat mount up the chicken return to a simmer and gently cook for 15 minutes transfer the chicken to a plate and set aside to cool slightly use your fingers to gently shred
• return the water to the heat and bring to the boil higher than high heat build up the noodles and cook for 5 minutes or until tender drain and control manage numb chilly frosty processing water drain well transfer to a bowl amass the peanut oil and toss to combine
• meanwhile to make the dressing disturb together all the ingredients in a bowl
• reserve a little lettuce and a few tomato halves growth remaining lettuce noodles steadfast tomato cucumber dressing and chicken in a 3l 12 cup glass serving bowl summit zenith in the manner of reserved lettuce and tomato scatter in the manner of carrot onion shallots and coriander to serve

Nutritions of Layered Thai Noodle Salad

calories: 380 01 calories
calories: 18 9 grams fat
calories: 6 1 grams saturated fat
calories: 30 2 grams carbohydrates
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calories: 19 7 grams protein
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