Thai Chicken Salad

Ingredients

• 125 g glass noodles
• 350 g Chicken breast fillet
• Salt
• Pepper
• 1 tbsp oil
• 250 g cucumber (1 cucumber)
• 75 g carrot (1 carrot)
• 2 shallots
• 1 small garlic clove
• 1 small green chili pepper
• 0.5 lime
• 1 tbsp Thai fish sauce
• 1 tsp soy sauce
• cane sugar
• 25 g Ginger (1 piece)
• 1 tsp Sesame oil
• 1 romaine lettuce leaf
• 5 stalks cilantro

Instructions

1. 1.

   Cook the glass noodles according to package instructions or soak in hot water, then drain well and cut into smaller pieces with scissors.

2. 2.

   Rinse the chicken fillet, pat dry, and season with salt and pepper.

3. 3.

   Heat oil in a pan, sear the chicken for 3 minutes on each side. Add just enough hot water to cover the bottom of the pan, cover, and cook for another 4 minutes over medium heat, adding more water if needed.

4. 4.

   Remove the chicken from the pan, let it cool, then cut into roughly 1 cm cubes.

5. 5.

   Peel and deseed the cucumber, then slice thinly with a vegetable peeler. Peel, halve, and similarly peel the carrot into fine strips.

6. 6.

   Peel the shallots and cut them into very thin slices. Add everything to the noodles.

7. 7.

   Peel and finely chop the garlic. Rinse, deseed, and finely chop the chili. Squeeze lime juice. Mix garlic, chili, 2-3 tbsp lime juice, fish sauce, soy sauce, and sugar together.

8. 8.

   Grate the ginger finely, then mix with sesame oil and combine into the salad dressing. Add the dressing and chicken to the remaining salad ingredients, gently toss, and let rest for 15 minutes.

9. 9.

   Clean, wash, and dry the romaine leaf, then slice into very fine strips. Wash and pat dry the cilantro. Arrange the lettuce strips, chicken salad, and cilantro on plates.