recipe of favorite Thai-style barbecue chicken and noodle salad

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai-style barbecue chicken and noodle salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai-style barbecue chicken and noodle salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai-style barbecue chicken and noodle salad is something that I’ve loved my entire life.

Table of Contents


  • 1/2 cup sweet chilli sauce
  • 1 tablespoon fish sauce
  • 3 garlic cloves, finely chopped
  • 2cm piece fresh ginger, peeled, finely chopped
  • 1/3 cup chopped fresh coriander leaves
  • 3 coriander roots, washed, finely chopped
  • 2 teaspoons finely grated lime rind
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 8 chicken thigh fillets, skin on (see notes)


  • Step 1
    Combine sweet chilli sauce, fish sauce, garlic, ginger and coriander leaves in a jug. Season with pepper. Divide mixture in half. Add coriander root, lime rind and soy sauce to 1 half to make the marinade Add lime juice to remaining half, to make the dressing.
  • Step 2
    Place chicken in a shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 4 hours or overnight. Cover and refrigerate dressing.
  • Step 3
    Heat a greased barbecue hotplate on medium-low heat. Cook chicken, for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover, stand for 5 minutes to rest.
  • Step 4
    Meanwhile, make Noodle salad Place pumpkin in a heatproof, microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on HIGH (100%) for 3 to 4 minutes or until tender, adding the beans for the last minute of cooking. Rinse under cold water. Drain well.
  • Step 5
    Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Using kitchen scissors, cut noodles into 5cm lengths. Add pumpkin, beans, capsicum, tomato, coriander, mint and nuts. Season with salt and pepper. Toss to combine.
  • Step 6
    Serve chicken with noodle salad and drizzle with dressing.

So that’s going to wrap it up for this exceptional food Thai-style barbecue chicken and noodle salad recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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