Thai salads have strong and tangy flavours which together with the different textures make a truly authentic and delicious Thai dish. Enjoy at any time of day as a light lunch, side dish, starter or main course.
Serves 4
Ingredients:
Salad:
- 1/2 cooked chicken, shredded
- 200g Thai Taste Rice Noodles
- 200g water chestnuts, sliced
- 1 cucumber, shredded
- 1 red pepper, diced
- 8 spring onions, sliced
Dressing:
- 85g Thai Taste Tamarind Paste
- 5 tbsp roasted peanuts, roughly chopped
- 3 tbsp sesame oil
- 1 tbsp Thai Taste Stir Fry Soy Sauce
- 1 red chilli, chopped
- 1 garlic clove, peeled and chopped
Instructions:
- Soften the rice noodles in boiling water with a dash of oil for 15 minutes, drain and set aside.
- Whisk all of the dressing ingredients together. Pour half of the dressing over the noodles and leave to cool.
- Add the chicken, water chestnuts, cucumber and spring onions and toss everything together.
- Drizzle over remaining dressing and serve.
Tip:
Prepare the dressing no more than 2 hours before serving, as the flavours may dissipate with time.
Recipe by kind permission of Thai Taste