Ingredients
200g rice noodles
1 tbsp olive oil
500g chicken tenderloins
2 tbsp sweet chilli sauce
½ grape or cherry tomatoes
halved
1 avocado
peeled, deseeded and chopped
1 cup mint leaves
1 cup coriander leaves
1 cup basil leaves
(Thai basil if you can get it)
1 cup peanuts or macadamias
chopped
2 tbsp sweet chilli sauce
2 tbsp fish sauce
1 tbsp olive oil
2 tbsp lime juice
extra lime wedges to serve
2 caster sugar
Equipment
- 1 large bowl
- 1 nonstick frypan
Instructions
- Trim any yucky bits from the tenderloins and slice into even sized strip and coat in the sweet chilli sauce.
- Heat oil in a nonstick frypan over high heat. Cook chicken for 3-4 minutes each side until cooked through. Cover with foil while you prepare the salad.
- Prepare noodles according to packet directions, drain and set aside.
- In a large bowl, combine dressing ingredients and stir until sugar is dissolved. Add noodles and use (clean) hands to carefully toss the noodles in dressing. Add tomatoes, avocado and herbs and carefully mix through noodles. Serve noodles onto each plate, top with a few pieces of chicken and scatter with nuts. Serve immediately with lime wedges.
Notes
Tip
Use soy sauce instead of sweet chilli sauce for a more child-friendly version.
Tip
If your kids won’t eat herbs, dish their meals up first and then sprinkle your own with delicious greenery.
Variation
This salad also works well with fish or thin slices of cooked steak.
