Description (Some HTML is OK)
A Bill Granger recipe, found in a back edition of Delicious magazine. Its worth noting that in the magazine, the original quantity of sugar for the salad dressing was 3 tbsp which I felt had to be a misprint - it was simply too sweet for my taste. So I've put 1 tsp as a guide amount into my recipe, but this might well need increasing depending on the tartness of the lime juice used.
Makes 4 servings
- 8 boneless skinless chicken thighs
- 3 tbsp nam pla
- 3 garlic cloves, crushed
- 2 large red chillies
- 2 tsp caster sugar
- 2 tbsp vegetable oil for frying
- For the salad
- 3 tbsp lime juice
- 1 tsp caster sugar (or to taste)
- 200g thin noodles
- 1 cucumber, shredded
- Small handful of fresh mint leaves, chopped
- 4 spring onions, trimmed and thinly sliced
- 2 tbsp cashew nuts, crushed
Preparation (Some HTML is OK)
1. Put the nam pla, garlic, chillies and sugar in a bowl with some freshly ground black pepper and whisk together.
2. Slice the chicken, place it in a shallow bowl and pour half of the marinade over it. Cover with cling fim and put in the fridge for at least 20 minutes.
3. Add the lime juice and sugar to the remaining marinade and stir until the sugar has dissolved. Set aside for later.
4. When the chicken has marinaded, heat the oil in a frying pan and fry the chicken till cooked through or until crispy, depending on how you like it.
5. Meanwhile, cook the noodles in a pan of boiling water, drain and put in a large bowl. Add the cucumber, spring onions, mint and nuts.
6. Pour over the marinade/dressing and toss well until everything is mixed well into the noodles.
7. Divide the salad into four bowls and arrange the cooked chicken on top.