Definitions
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Variations
If making in advance, add dressing and peanuts to salad just before serving.
Remove peanuts to eliminate allergy risk.
| INGREDIENTS | SERVES 8 | SERVES 16 | SERVES 32 |
|---|---|---|---|
| Chicken breasts | 500g (~2 breasts) | 1000g (~4 breasts) | 2000g (~8 breasts) |
| Black pepper | ¼ tsp | ½ tsp | 1 tsp |
| Garlic | 2 cloves | 4 clove | 8 clove |
| Coriander, roughly chopped | 4 stalks | 8 stalks | 16 stalks |
| Rice stick noodles or vermicelli noodles | 100g | 200g | 400g |
| Chinese cabbage, shredded | 3 cups | 6 cups | 12 cups |
| Carrots, peeled, cut into strips | 2 medium | 4 medium | 8 medium |
| Spring onions, thinly sliced | 4 medium | 8 medium | 16 medium |
| Bean sprouts | 250g | 500g | 1000g |
| Mint leaves, roughly torn | ½ cup | 1 cup | 2 cup |
| Lime juice | 2 tbsp | 4 tbsp | 8 tbsp |
| Sweet chilli sauce | 2 tbsp | 4 tbsp | 8 tbsp |
| Fish sauce | 2 tsp | 4 tsp | 8 tsp |
| Water | 1 tbsp | 2 tsp | 4 tsp |
| Peanuts, unsalted, roughly chopped | 40g | 80g | 160g |
Method
- Place both chicken breasts in a medium sauce pan with enough water to just cover. Season with black pepper.
- Add garlic, coriander roots and stems. Reserve leaves.
- Place over high heat and bring to the boil. Reduce heat and simmer with lid on for 2 minutes.
- Switch off heat, cover and leave chicken to rest in the liquid stock while preparing salad.
- Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to
soften. Drain well. - Add cabbage, carrot, spring onions, bean sprouts, coriander leaves and mint to noodles. Stir well.
- Remove chicken and garlic from liquid stock and set aside to cool slightly.
- Make dressing by mashing cooked garlic in a cup and combining with lime juice, sweet chilli sauce,
fish sauce and water. - Coarsely shred or thinly slice the chicken.
- Add chicken and dressing to the salad and combine.
