This is adapted from my favorite cookbook: Off the Shelf by Donna Hay. This cookbook has so many great recipes, using mostly ingredients from your pantry plus a handful of fresh ingredients. I made this for a dinner party of 8 guests. It's great for summer entertaining because you can prepare the chicken in sauce and the noodle salad in advance, and then assemble them at the last minute. The recipe actually calls for stir fried beef, but I substitute chicken or tofu.
Sauce and Chicken:
1/2 cup sweet chili sauce
1/3 cup lime juice
8 spring onions (scallions), chopped
6 kaffir lime leaves, shredded
Cook for 4 minutes then combine with 3 chicken breasts which have been poached then shredded.
Noodle salad:
150g thin dried rice noodles
1 large cucumber, sliced
4 stalks celery, finely sliced
100 g snow pea sprouts, chopped fine
Cook rice noodles. Drain, rinse in cold water, then toss with a little oil and the vegetables.
Assembly: Place chicken on top of noodle salad, and very importantly, serve with lime wedges to squeeze on top.
No comments:
Post a Comment