Thai salad with chicken

Ingredients for 4 servings:

• 250 g rice noodles, thin
• 250 g chicken breast fillet(s)
• salt and pepper
• 1 tbsp oil
• 1 chili pepper(s)
• 3 limes
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• ½ tsp honey
• 3 tbsp sesame oil, roasted
• 1 carrot(s)
• ½ cucumber(s) (250 g)
• 1 spring onion(s)
• 1 onion(s), red
• 2 tbsp peanuts
• 8 stalks of coriander

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

and rice noodles

Place the rice noodles in a bowl and pour boiling water over them. Let the noodles stand for about 5 minutes, then drain. Wash the chicken, pat dry, and season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the chicken for about 8-10 minutes, turning occasionally. Let the meat and rice noodles cool. Chop the chili. Squeeze the three limes. Mix together fish sauce, soy sauce, honey, and lime juice as needed. Whisk in the sesame oil. Add the chili and noodles and stir in, then cover and let stand for about 30 minutes. Meanwhile, peel the carrot and cucumber and cut into strips. Peel the spring onions and onions and slice them into rings. Chop the peanuts and cilantro. Slice the meat. Add the meat, spring onions, cilantro, peanuts, onion rings, carrot and cucumber strips to the noodles and mix. Season the salad with soy sauce, pepper, and lime juice to taste.