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Thai chicken and veggie noodle salad

Recipe from: 26 January 2016
recipe, chicken, vegetables, noodles, salad,thai

Ingredients 21
Servings 4
Time 00:20


  • 3
    free range chicken breasts on the bone
  • 1
    onion, peeled and quartered
  • 4
    dried lime leaves
  • 1
    prepared chicken stock
  • 1x 400
    tin of coconut cream
  • 45
    fish sauce to taste
  • 10
    honey (or sugar)
  • juice and zest of 3 limes
  • 15
    finely chopped red chillies (or more to taste)
  • 2
    garlic, crushed
  • 15
    grated ginger
  • handful
    of coriander, finely chopped
  • 3
    dried lime leaves
  • 6-8
    large courgettes, spiralized
  • A small butternut (try and get one without the seed cavity), spiralized
  • A handful each of basil leaves, mint leaves and fresh coriander, roughly chopped
  • 4
    spring onions, thinly sliced on the diagonal
  • Extra lime wedges
  • Thinly sliced red chillies



Place the chicken, stock, onion and lime leaves in a medium heavy based pot. Cover and bring to a gentle simmer and cook for +- 25 minutes.

Remove chicken and allow to cool slightly. Remove skin and bone and shred into bite size pieces.

Combine all the dressing ingredients together and season with more lime or fish sauce if needed. Allow to stand while chicken is cooking and cooling. Remove lime leaves.

In a large bowl, combine warm shredded chicken with the veggie noodles, herbs and spring onions. Add the dressing and mix thoroughly until all the ingredients are smothered in the fragrant dressing.

Serve immediately or chill for an hour or two for a cold and refreshing salad.

Garnish with lime wedges and sliced chilli

Add a handful of peanuts to the salad
Add 15 ml of peanut butter to the dressing
Replace chicken with 400 g cooked peeled prawns
Replace butternut with 1 large sweet potato or 6 carrots

Reprinted with permission of Bits of Carey. To see more recipes, click here.

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Read more on: thai  |  recipe  |  vegetables  |  chicken  |  noodles  |  salad


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2020-04-03 16:44
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