Thai noodle salad with chicken and peanuts

Name: thai noodle salad with chicken and peanuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 250 g egg noodles; 1 cucumber; 300 g winter carrot; 1 forest radish; 1 lime cleaned up; 6 el sladressing natural; 75 g salted peanuts; 350 g chicken fillet; 2 el traditional olive oil; 1,5 el Thai red curry powder (Original spices by Jonnie Boer)

Noodle salad with red curry, cucumber, winter pee, peanuts and chicken.

Ingredients

Directions

Put the noodles in a large bowl and pour boiling water until they are covered. Let stand for 10 minutes. Drain and rinse under cold running water.
Meanwhile, halve the cucumber in the length and remove the seeds with a teaspoon. Saute the cucumber with a cheese slicer in long ribbons.
Peel the winter carrot and scrape the carrot with a cheese slicer into long ribbons.
Cut the radish into slices. Grate the green skin of the lime and squeeze out the fruit.
Mix the cucumber, carrot, radish, salad dressing and the lime zest and juice through the noodles and season with pepper. Divide over a flat dish.
Heat a frying pan without oil or butter and toast the peanuts for 3 min. On medium heat. Remove from the pan and allow to cool.
Cut the chicken into pieces. Heat the oil in the same frying pan and fry the chicken and thai red curry on high heat, stirring in 8 min. Until done.
Meanwhile, chop the peanuts coarsely and distribute with the chicken over the noodle salad.