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
Coconut Chicken & Thai Noodle Salad
with toasted coconut flakes & fresh coriander
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
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
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
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
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
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!
Frequently Asked Questions
What is the preparation time for Coconut Chicken & Thai Noodle Salad?
The preparation time for Coconut Chicken & Thai Noodle Salad with toasted coconut flakes & fresh coriander is between 20 and 25 minutes.
What is the total time required to make Coconut Chicken & Thai Noodle Salad with toasted coconut flakes & fresh coriander?
The total time required to make Coconut Chicken & Thai Noodle Salad with toasted coconut flakes & fresh coriander is between 30 and 35 minutes.
How many servings does Coconut Chicken & Thai Noodle Salad provide?
4 servings
What are the main ingredients in Coconut Chicken & Thai Noodle Salad?
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
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?
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
How many calories does Coconut Chicken & Thai Noodle Salad have?
851 calories
How much fat content does Coconut Chicken & Thai Noodle Salad have?
grams
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