What are the main ingredients in Coconut Chicken & Thai Noodle Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Coconut Chicken & Thai Noodle Salad?

Calories: 851, Carbs: 79 grams, Fat: grams, Protein: 50.9 grams, Sugar: 9.5 grams, Salt: 888 grams

How do I prepare Coconut Chicken & Thai Noodle Salad?

TIME TO DINE!: Bowl up the cold chicken noodle salad and sprinkle over the toasted coconut flakes. Garnish with the remaining coriander and chilli (to taste). Serve with any remaining lime wedges. Well done, Chef! EGG NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. COCO SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the curry paste until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut cream, the grated ginger (to taste), a squeeze of lime juice, a sweetener, and seasoning to the bowl. Toss through the cooked noodles, the shredded green leaves, the golden corn & onion, the shredded chicken, ½ the picked coriander, and ½ the sliced chilli (to taste). CORN & ONION: Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the sliced onions until turning golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. SHREDDY CHICKY: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Shred and season the chicken. Set aside.

What should be prepared from my kitchen to make Coconut Chicken & Thai Noodle Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Coconut Chicken & Thai Noodle Salad

Egg noodles are tossed in a delicious mix of coconut cream, fresh ginger, lime juice, sliced onions, charred corn, and shredded chicken. Finished off with a sprinkling of toasted coconut flakes and fresh coriander & chilli. Unforgettably yummy!

Coconut Chicken & Thai Noodle Salad

with toasted coconut flakes & fresh coriander

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Chicken
Coconut Cream
Corn
Egg Noodles
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chilli
Fresh Coriander
Fresh Ginger
Green Leaves
Lime
Limes
Onion
Onions
Red Curry Paste
Toasted Coconut Flakes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Coconut Chicken & Thai Noodle Salad

Serves 1

EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CORN & ONION
Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the sliced onions until turning golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SHREDDY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Shred and season the chicken. Set aside.
COCO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the curry paste until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut cream, the grated ginger (to taste), a squeeze of lime juice, a sweetener, and seasoning to the bowl. Toss through the cooked noodles, the shredded green leaves, the golden corn & onion, the shredded chicken, ½ the picked coriander, and ½ the sliced chilli (to taste).
TIME TO DINE!
Bowl up the cold chicken noodle salad and sprinkle over the toasted coconut flakes. Garnish with the remaining coriander and chilli (to taste). Serve with any remaining lime wedges. Well done, Chef!

Egg Noodles - 1 cake
Corn - 50g
Onion - 1
Free-range Chicken Breast - 1
Red Curry Paste - 15ml
Coconut Cream - 100ml
Fresh Ginger - 10g
Lime - 1
Green Leaves - 20g
Fresh Coriander - 3g
Fresh Chilli - 1
Toasted Coconut Flakes - 15g

Download the Recipe

Serves 2

EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CORN & ONION
Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the sliced onions until turning golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SHREDDY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Shred and season the chicken. Set aside.
COCO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the curry paste until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut cream, the grated ginger (to taste), a squeeze of lime juice, a sweetener, and seasoning to the bowl. Toss through the cooked noodles, the shredded green leaves, the golden corn & onion, the shredded chicken, ½ the picked coriander, and ½ the sliced chilli (to taste).
TIME TO DINE!
Bowl up the cold chicken noodle salad and sprinkle over the toasted coconut flakes. Garnish with the remaining coriander and chilli (to taste). Serve with any remaining lime wedges. Well done, Chef!

Egg Noodles - 2 cakes
Corn - 100g
Onion - 1
Free-range Chicken Breasts - 2
Red Curry Paste - 30ml
Coconut Cream - 200ml
Fresh Ginger - 20g
Lime - 1
Green Leaves - 40g
Fresh Coriander - 5g
Fresh Chilli - 1
Toasted Coconut Flakes - 30g

Download the Recipe

Serves 3

EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CORN & ONION
Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the sliced onions until turning golden, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
SHREDDY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Shred and season the chicken. Set aside.
COCO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the curry paste until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut cream, the grated ginger (to taste), a squeeze of lime juice, a sweetener, and seasoning to the bowl. Toss through the cooked noodles, the shredded green leaves, the golden corn & onion, the shredded chicken, ½ the picked coriander, and ½ the sliced chilli (to taste).
TIME TO DINE!
Bowl up the cold chicken noodle salad and sprinkle over the toasted coconut flakes. Garnish with the remaining coriander and chilli (to taste). Serve with any remaining lime wedges. Well done, Chef!

Egg Noodles - 3 cakes
Corn - 150g
Onions - 2
Free-range Chicken Breasts - 3
Red Curry Paste - 45ml
Coconut Cream - 300ml
Fresh Ginger - 30g
Limes - 2
Green Leaves - 60g
Fresh Coriander - 8g
Fresh Chilli - 1
Toasted Coconut Flakes - 45g

Download the Recipe

Serves 4

EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CORN & ONION
Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the sliced onions until turning golden, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
SHREDDY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Shred and season the chicken. Set aside.
COCO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the curry paste until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut cream, the grated ginger (to taste), a squeeze of lime juice, a sweetener, and seasoning to the bowl. Toss through the cooked noodles, the shredded green leaves, the golden corn & onion, the shredded chicken, ½ the picked coriander, and ½ the sliced chilli (to taste).
TIME TO DINE!
Bowl up the cold chicken noodle salad and sprinkle over the toasted coconut flakes. Garnish with the remaining coriander and chilli (to taste). Serve with any remaining lime wedges. Well done, Chef!