Food / 10 April, 2024 / My Baba
Ingredients
- 1 nest rice noodles (approx 75g)
- 1 lime, zested and juiced
- 1 tsp fish sauce
- 1 spring onion, finely sliced
- 3 tbsp fresh coriander, chopped
- ½ small red chilli, thinly sliced
- 50g sugar snap peas, halved lengthways
- 2 leftover chicken thighs, shredded
- 2 tbsp leftover coconut milk sauce
Method
- Place the rice noodles into a bowl and pour over boiling water according to packet instructions and leave to swell then drain.
- Place the lime juice, zest, fish sauce, spring onion, coriander and chilli into a bowl and mix well. Add the noodles and toss again, then add the sugar snap peas and shredded chicken and toss well. Add 1-2 tbsp leftover coconut milk sauce, then place into a sealed lunch box and refrigerate until ready to transport.
Tip: Use the leftover chicken thighs from this Thai green curry roasted chicken thighs recipe to create this zingy noodle salad.
Recipe from Tesco Real Food.
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