Thai Chicken Salad

Ingredients

• 1 handful mint
• 2 cm ginger
• 3 tbsp Soy sauce
• 2 tbsp oyster sauce
• 5 tbsp peanut oil
• 0.5 tsp chili powder
• 3 chicken breast fillets (about 160 g each)
• 300 g glass noodles
• 3 spring onions
• 1 cucumber
• 1 chili pepper
• 40 g peanuts
• 250 g bamboo shoots
• 4 Tbsp lime juice
• 2 tbsp rice flour

Instructions

1. 1.

   Rinse the mint, shake dry, set aside a few leaves for garnish. Finely chop the rest. Peel and grate the ginger finely. Mix both with soy sauce, oyster sauce, 2 tbsp peanut oil and chili powder. Rinse the chicken breast fillets, pat dry, and brush with the sauce.

2. 2.

   Cook the glass noodles according to package instructions. Wash, trim, and slice spring onions into thin diagonal rings. Wash cucumber, halve and cut diagonally into slices. Slice chili peppers (with gloves if desired) into thin rings. Roughly chop peanuts. Drain bamboo shoots and let them dry. Mix glass noodles, spring onions, cucumber pieces, and bamboo shoots together and dress with lime juice and 1 tbsp oil.

3. 3.

   Coat chicken breast fillets in rice flour and fry in the remaining oil for about 3 minutes on each side until crispy. Let rest briefly, then slice into strips.

4. 4.

   Arrange the glass noodle salad on plates and place the chicken strips on top. Sprinkle peanuts, chili rings, and mint leaves over the dish.