Thai cucumber pickle, chicken and rice noodle salad

Thai cucumber pickle, chicken and rice noodle salad

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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Fat conscious Heart friendly
  • 30 minutes
  • 30 minutes
  • Ridgeback Vansha White Blend 2006


  • For the chicken and noodles:
  • 400 g free-range chicken fillets, skinned
  • 2 cups chicken broth or stock
  • 125 g thin rice noodles
  • For the Thai cucumber pickle, mix together:
  • 3 T sugar
  • 1½ t salt
  • 2/3 cup rice vinegar
  • 2 fresh chillies, finely chopped
  • 12 spring or salad onions, finely chopped
  • 1 crisp cucumber, diced
  • 1/4 cup fresh coriander leaves
  • 1 small crisp lettuce, shredded, for serving
  • coriander leaves, for serving

Cooking Instructions

Trim the chicken if necessary and wash well. Bring the broth or stock to the boil. Add the chicken, cover and turn off the heat. Leave the chicken to cool in the broth, then remove and bring the broth to the boil again.

Snip the noodles into smaller, more manageable pieces and stir them into the boiling broth. Cover, turn off the heat and leave to cool.

Shred the chicken, using two forks, and mix with the noodles and cucumber pickle. Check seasoning.

Serve the salad on a base of shredded lettuce. Add some coriander leaves and pass around the limes.

Cook’s tip: Thinly sliced radishes or avocado can also be added to this meal.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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