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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 332.0
  • Total Fat: 5.3 g
  • Cholesterol: 0.8 mg
  • Sodium: 1,839.5 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 26.1 g

View full nutritional breakdown of Spicy Thai Chicken Noodle Salad calories by ingredient
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Spicy Thai Chicken Noodle Salad

Submitted by: LECTERCLARICE

Introduction

This is a low-fat, fresh salad perfect for dinner on a hot Summer night. It can be prepared up to one day ahead and kept in the fridge.

If you like, this delicious spicy salad also makes an excellent side dish with a difference for a BBQ, cookout or picnic.

**Note: The fish sauce in this recipe makes this meal VERY high in sodium so if you're on a low-sodium diet probably best to steer clear or substitute the fish sauce with either miso paste (746mg sodium), a strong vegetable stock, or, for a slightly sweeter flavour, Kecap Manis (534mg sodium).***
This is a low-fat, fresh salad perfect for dinner on a hot Summer night. It can be prepared up to one day ahead and kept in the fridge.

If you like, this delicious spicy salad also makes an excellent side dish with a difference for a BBQ, cookout or picnic.

**Note: The fish sauce in this recipe makes this meal VERY high in sodium so if you're on a low-sodium diet probably best to steer clear or substitute the fish sauce with either miso paste (746mg sodium), a strong vegetable stock, or, for a slightly sweeter flavour, Kecap Manis (534mg sodium).***

Number of Servings: 4

Ingredients

    Dressing:
    1 tbsp Fish Sauce
    1/4 cup lemon juice
    1/2 cup lime juice
    1 clove garlic, crushed
    4 tsp grated ginger root
    1 tbsp lemongrass, chopped finely
    6 tbsp soy sauce
    1 tbsp Sambal Chilli Paste
    1/2 cup Water
    1 tsp Sesame Oil


    Salad:
    1 Red Chilli, fresh, finely chopped
    1 large red Pepper (capsicum), thinly sliced
    1 cup Snow Peas, fresh, cut in half
    8 tbsp Shallots / Green Onions, thinly sliced
    4 tbsp fresh chopped Cilantro (coriander)
    4 tbsp fresh torn basil
    2 tbsp fresh chopped mint leaves
    1 1/2 cups of Carrots, thinly sliced
    2 cup Baby Spinach
    1 cup Rocket lettuce
    100g Rice Stick Noodle
    1/2 Roasted / BBQ / Rotisserie Chicken

Directions

Makes 4-6 main meal sized bowls of noodle salad, or sufficient side salad to serve 6-8 people.

To make dressing:

1) Combine fish sauce, lemon juice, lime juice, crushed garlic clove, grated ginger root, lemon grass, soy sauce, Sambal (chilli paste) and sesame oil in small bowl and stir well.
2) Add water to thin out sauce, as needed.
(HINT: Make some extra dressing up and keep in a sealed jar in the fridge for next time!)

To make salad:

1) Put dried rice stick noodles in large bowl/container and cover with boiling water to cook for 5 minutes.
2) While noodles are cooking, combine red pepper (capsicum), snow peas, shallots (green onions), cilantro (coriander), basil, mint leaves, carrots in large serving bowl.
3) After 5 minutes, drain noodles and plunge into cold water to prevent from cooking too much. Once noodles are cool, add to salad mix.
4) Take skin off chicken and discard. Remove flesh from chicken carcass and tear into shreds and add to salad mix.
5) Just before serving, add baby spinach leaves and rocket to salad then pour dressing over and mix through gently.
6) Serve into into individual bowls. Add fresh chopped red chilli (to taste) and a few coriander leaves to garnish each serve. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user LECTERCLARICE.






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