Some alternative or additional salad ingredients include; blanched snow peas, blanched asparagus, sliced radish, capsicum strips, green beans, bean sprouts, sliced mushrooms, crushed garlic & ginger, mandarin or orange segments, cashew nuts, almonds, Thai basil leaves, slice spring onions, finely sliced celery, leftover BBQ chicken, cooked prawns, stir-fried squid or baby octopus, steamed shellfish...


Serves 4

For the dressing

100ml freshly squeezed lime juice

100ml fish sauce

2 Tbsp white sugar

For the salad

150g/50z/ ¾ cup of noodles of choice

1 skinless chicken breast (cleaned of excess fat and gristle)

Handful of grated carrot

Handful of fresh coriander and mint leaves

1 small red onion

Handful of crushed raw peanuts

Handful of crispy fried onion

Sprinkling of dried chilli flakes (optional)


Put the chicken breast into saucepan and cover with cold water. Put the lid on and bring to boil over a high heat. Once the water is boiling, reduce heat to low and simmer with the lid on for 10 minutes. Then turn off the heat and leave the breast in the water to cool down for 10 minutes. Once cooled remove from the water and tear the meat into fine shreds.

Whilst you are waiting for the chicken to cool down...

Combine the lime juice, fish sauce and sugar in a small mixing bowl and stir every so often until the sugar dissolves completely – this will take around 10 minutes.

Cook your noodles of choice according to the manufacturer’s instructions then cool under cold running water, drain and set aside.

Peel and finely slice the onion.

Once the dressing is ready...

Pour ½ the amount of dressing into the noodles and mix with your hands to coat well. Taste for intensity and add more dressing a little at a time if desired.

Add the grated carrot, fresh herbs, sliced onion to the bowl and mix again to combine.


Put the salad into individual bowls or a serving platter and top with shredded chicken, crushed peanuts, fried onion and sprinkle around some chilli flakes if using.


This dressing will keep in the fridge for up to 3 months.

sophie ruggles