Thai chicken salad with peanut dressing

Name: thai chicken salad with peanut dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g free range chicken fillet; 250 g Chinese noodles; 3 el sesame oil; 1 cucumber; 200 g fresh sugarsnaps; 1 lime cleaned up; 2 el soy sauce; 2 el sweet chilli sauce; 100 g peanut butter; 2 el water; 125 g bean sprouts

Salad with chicken, noodles, cucumber, sugarsnaps, satay and bean sprouts.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Cut the chicken fillet into strips. Cook the noodles according to the instructions on the package. Rinse cold under running water.
Brush the chicken with the oil and sprinkle with salt and pepper.
Heat the grill pan and grill the chicken in 7 min. Golden brown and done. Turn halfway.
Meanwhile, halve the cucumber in the length, remove the seeds with a teaspoon and cut the flesh into slanted slices.
Cook the sugarsnaps in 3 minutes until al dente. Rinse cold under running water. Grate the green skin of the lime and squeeze out the fruit.
Mix the grater and juice with the rest of the oil, the soy sauce, chili sauce, peanut butter and the water into a dressing.
Divide the noodles, chicken and vegetables and bean sprouts over the bowls. Serve with the dressing.