Thai chicken noodle salad

Name: thai chicken noodle salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 250 g Chinese noodles; 200 g fresh sugarsnaps; 2 el peanut oil; 300 g Thai chicken fillet cubes; 3 bunch onion; 300 g winter carrot; 1 forest radish; 3 el peanut butter with pieces of nut; 3 el sweet chilli sauce; 2 el fish sauce; 3 el lime juice; 1 Red pepper

Noodle salad with Thai chicken cubes, winter carrot and fish sauce.

Ingredients

Kitchen Stuff

1 food processor
4 large glass jar or jug bottle (750 ml)

Directions

Break the noodles into pieces and prepare according to the instructions on the package.
Cook the sugarsnaps for 4 minutes in plenty of water. Drain and rinse under cold running water.
In the meantime, heat the oil in a frying pan and fry the chicken breast cubes in 5 minutes until done. Change regularly.
Meanwhile, cut the spring onions into rings. Remove the pan from the heat and scoop the spring onions.
Grate the winter carrot and radish with the coarse grater of the food processor.
Beat the peanut butter, chilli sauce, fish sauce, lime juice and oil into a dressing.
Cut the red pepper into rings and mix with the grated vegetables through the noodles.
Divide half of the noodles over the bottom of the pots. Divide half of the sugarsnaps, the chicken and the rest of the noodles in succession.
Put the rest of the sugarsnaps on it. Close the pots and store in the refrigerator.