Thai-style chicken and glass noodle salad

The popped rice is cooked in exactly the same way as popcorn.

Less than 45 minutes Serves: 4 Recipe Type: Salads Main Ingredient: Chicken

Main Ingredients

400 grams chicken breast fillets, or pork fillet

2 tbsp Thai red curry paste

1 tbsp vegetable oil

1 pinch salt and milled pepper

Salad

100 grams salad onions, chopped

1 half cucumber, or 6 Israeli (baby) cucumbers, shaved into ribbons

25 ml bean sprouts

1 small pineapple, cut into strips

1 cup coriander leaf

125 ml mint leaves

300 grams glass noodles, cooked

45 ml basmati rice, toasted

Dressing

2 tbsp fish sauce, or light soy sauce

3 tbsp lime juice, or white balsamic vinegar

2 tsp sugar

1 small chilli, chopped

2 tbsp vegetable oil

• Preheat oven to 200ºC.
• Coat pork fillet in paste and oil and season. Heat a pan over a high heat and sear fillet on all sides. 
• Roast for 10 minutes or until cooked through. 
• Rest for a few minutes, then thinly slice.
• Toss all salad ingredients, except rice, together. 
• Toast rice in a medium hot pan, covered, until popping subsides.
• Mix dressing ingredients together.
• Place salad on a platter and top with meat. Drizzle with dressing, scatter over popped rice and serve.