Thai chicken noodles salad

• 100 grams dried cellophane noodles
• 2 tsp peanut oil
• 500 grams chicken breast trimmed of fat skin removed
• 6 spring onions finely chopped
• 2 tsp fresh ginger peeled and finely chopped
• 1 red capsicum seeded and inner membrane removed, thinly sliced
• 2 lebanese cucumbers halved lengthways and thinly slice
• 1 hot red chili, seeded and thinly sliced
• 1 sml bunch coriander
• 2 tbsp unsaltef roasted peanuts roughly chopped
• 1 tbsp peanut oil
• 3 limes juiced
• 1 tbsp sweet chili sauce
• 2 tsp splenda

1. soak the noodles in hot water for 20 mins or until softened.
2. while they are soaking, heat the peanut oil in a non stick frying pan.
3. slice the chicken breast in half horizontally and add to the pan.
4. cook for 2 mind on each side or until cooked through.
5. remove the chicken from the pan and set aside to cool while preparing the rest of the salad.
6. drain the noodles and toss together with the spring onions, ginger, Capsicums, cucumber and chili.
7. make the dressing by whisking together the peanut oil, lime juice, sweet chili sauce, fish sauce splenda
8. cut the chicken into bite size pieces and stir into the.noodles mixture.
9. toss through the dressing and scatter with coriander leaves and peanuts

noodles, peanut oil, onions, ginger, red, lebanese cucumbers, hot red chili, coriander, peanuts, peanut oil, sweet chili sauce, splenda

Taken from cookpad.com/us/recipes/330065-thai-chicken-noodles-salad (may not work)