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Shredded Chicken with Thai Style Noodle Salad

Shredded Chicken with Thai Style Noodle Salad

4.0(117)
Recipe Development Team
Recipe Development TeamUpdated on March 24, 2026
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Calories
: 
326 kcal
Protein
: 
36.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

15 milliliter(s)

Mirin

2 unit(s)

British Chicken Breasts

1 unit(s)

Echalion Shallot

1 grams

Coriander

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

½ pot(s)

Thai Style Spice Mix

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

2 unit(s)

Lime

150 grams

Rice Noodles

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

5000 milliliter(s)

Water for the Chicken

Energy (kJ)1365 kJ
Energy (kcal)326 kcal
Fat16.2 g
of which saturates3.3 g
Carbohydrate6 g
of which sugars4.2 g
Dietary Fibre1.3 g
Protein36.8 g
Salt2.5 g
Potassium47.7 mg
Calcium6.4 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1
  • Boil your kettle
    - Pop the dry noodles  in a large bowl. TIP: Don't use them all (see ingredients for amount to use).
    - Pour on the boiling water to submerge the noodles.
    - Leave to soak for 10-12 mins. TIP: The noodles will soften and cook in this time.
    - When cooked, drain the noodles in a colander and cool under running water.
2
  • Heat a splash of oil in a frying pan over high heat.
    - Sprinkle the Thai spice mix over both sides of the chicken breasts (be careful it's hot!)
    - Add the chicken to the pan and brown for 1-2 mins on each side.

    -Lower the heat to medium, add the water to the pan (see ingredients for amount) and cover with a tight fitting lid. Cook for 10 mins.

    -IMPORTANT: The chicken is cooked when no longer pink in the middle.



3
  • Halve, core and thinly slice the pepper.
    - Peel, halve and thinly slice the shallot.
    - Roughly chop the coriander.
    - Zest, then juice the limes.
     - Crush or finely chop the peanuts.

4
  • Heat a splash of oil in another frying pan over high heat.
     - When hot, stir-fry the pepper and shallot until softened, 3 mins.
    - Transfer to a bowl, we will add to  the noodles later.
5

 - Mix the lime zest, mirin, soy sauce and lime juice together in a bowl.

 - Stir in the sugar and oil (see ingredients for amount) and half the coriander.

6

 - When cooked through, slice the chicken as thinly as you can.

 - Toss the noodles with the veggies and mix in the dressing.
- Share between your bowls and top with the chicken
- Finish with a sprinkle of the peanuts and the remaining coriander.

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