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Thai Chicken Salad

I am sure everyone has their own version of their favourite Thai chicken salad. This is mine. I really enjoy the freshness of the lime and coriander, and the savoury richness that the toasted peanuts add. My kids love the noodles, but not too much heat, so I tend to scatter extra chilli on top of mine after serving. To maximise the flavour, I suggest marinating the chicken breasts the night before, though you can skip this step (or marinate for a shorter time) if you’re in a hurry.

SERVES: 4 | PREP TIME: 20 MINUTES, PLUS MARINATING | COOKING TIME: 15 MINUTES, PLUS RESTING

3 boneless, skinless chicken breasts

100g unsalted peanuts, roughly chopped

200g rice noodles

2 medium carrots, peeled and cut into thin strips

1 cucumber, cut into thin strips

200g beansprouts

½ bunch of coriander, leaves picked

¼ bunch of mint, leaves picked

red chillies, sliced, to serve (optional)

FOR THE MARINADE

4 tbsp coconut cream

1 tsp red curry paste

1 tsp white miso paste

FOR THE DRESSING

100ml rice wine vinegar

25g palm sugar, grated, or soft brown sugar

50ml fish sauce

100ml toasted sesame oil

2 tbsp tamarind paste

2 lemongrass stalks, tough outer layers removed, inner layers grated with a fine or Microplane grater

4cm piece of fresh ginger, peeled and grated with a fine or Microplane grater

2 tbsp peanut butter

grated zest and juice of 1 lime

1 Whisk together the marinade ingredients in a small bowl. Put the chicken breasts in a dish, coat them in the marinade and refrigerate for at least an hour (ideally overnight).

2 Preheat the oven to 220°C/200°C fan/gas 7.

3 Lay a sheet of foil on your work surface. Place the marinated chicken on top then gather the foil around it. Place the foil package on a baking tray and bake in the oven for 15 minutes. Put the peanuts on a separate baking tray and roast in the oven for 5–7 minutes. Remove the nuts and chicken and allow the chicken to cool in the foil for 20 minutes, then unwrap and slice.

4 Place the rice noodles in a large heatproof bowl and bring a kettleful of water to the boil. Cover the noodles in the boiling water and leave to sit for 10 minutes.

5 Blitz all the dressing ingredients together in a blender, or in a jug using a stick blender.

6 Drain the noodles and place them in a large bowl. Add the carrots, cucumber and beansprouts and mix well. Arrange on a large serving platter then top with the chicken and the dressing. Finish with the coriander, mint and peanuts (and sliced chillies, to taste, if using).

MARCUS’ TIP:

Make a double batch of the dressing and keep it in a jar in the fridge for up to 2 days. It is great to have on hand for coleslaw or a quick vegetable stir-fry.