For the salad:
½ cooked chicken, shredded
200g Folded Rice Noodles
200g water chestnuts, sliced
1 cucumber, shredded
1 red pepper, diced
8 spring onions, sliced
For the dressing:
85g Tamarind Paste
5 tbsp roasted peanuts, roughly chopped
3 tbsp sesame oil
1 tbsp Stir Fry Soy Sauce
1 red chilli, chopped
1 garlic clove, peeled and chopped
- Soften the rice noodles in boiling water with a dash of oil for 15 minutes, drain and set aside.
- Whisk all of the dressing ingredients together. Pour half of the dressing over the noodles and leave to cool.
- Add the chicken, water chestnuts, cucumber and spring onions and toss everything together.
- Drizzle over remaining dressing and serve.
Prepare the dressing no more than 2 hours before serving, as the flavours may dissipate with time.
Rice noodles are widely used in both hot and cold dishes. Highly versatile and naturally gluten free they are ideal for soups, salads and stir fry's.