Thai Chicken Noodle Salad

Light, fresh and full of vibrancy. This chicken noodle salad is the perfect summer dish on a warm day!

Serves: 4
Time: 30 minutes

• 1 pack Rangitikei Thai Style Tenderloins
• 200g dried flat rice noodles
• 1 carrot, peeled in ribbons or spiralised
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons Thai sweet chilli sauce
• 1 clove garlic, crushed
• 1 red chilli, finely diced
• 1 tablespoon finely chopped mint
• ¼ cucumber, sliced
• Extra mint leaves, chilli slices and lime wedges to serve

Cook the Thai Style Tenderloins as per packet instructions. When cooked, slice the tenderloins across the grain, into bite size pieces.

Place the noodles in a large heat-proof bowl. Cover with boiling water and let stand for 5 minutes, or until tender. Drain, rinse under cold water and set aside.

To make the dressing, combine the lime juice, fish sauce, sweet chilli sauce, garlic, red chilli and chopped mint in a small bowl.

Toss the noodles with the carrot and half the dressing. Divide evenly between 4 serving bowls, top with the tenderloin chicken pieces and cucumber slices. Garnish with mint leaves, sliced chilli and lime wedges. Serve remaining dressing on the side.