Thai chicken & prawn noodle salad

Thai chicken & prawn noodle salad is super healthy and so easy to make. Thai food is about balancing four main flavours, salt, spice, citrus and sweet, it just takes a bit of trial and error

Serves
2

Cooking time
30 mins

Ingredients
2 chicken breasts
150g cooked prawns (pr cook your own)
1 carrot, diced
2 spring onions, chopped
2 nests of egg noodles
3 cloves of garlic
10 splashes of fish sauce
2 tbsp soy sauce
Juice of one lime
1 tsp sugar
3 inch piece of cucumber diced
1 red pepper sliced
A handful of rocket or lettuce shredded
1 chicken stock cube
2 chillis (if you like it hot)
A handful of cashews
1 dash of sesame oil

First fill a pan with water and add the stock cube, a good slug of soy sauce, 1 chilli and the garlic.  Leave to infuse for 5 mins or so and then add the chicken and simmer on a low heat for about 20 mins.

In the meantime add all the vegetables into a bowl and mix through.  Now make the dressing which is the lime, fish sauce, soy, sesame oil and sugar, you may want to taste this to suit your own palate.  Asian dressings can taste a little strange on their own but they go amazingly well with this type of food.

Remove the chicken from the pan and leave on a chopping board before slicing.  Remove the other ingredients from the pan and turn up the heat, break the noodles into the pan and cook for around 3-5 minutes before draining.

Add the chicken and noodles to your bowl and then add the dressing before serving, I sometimes add a little stock to the dressing but its up to you.

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