Thai Satay Chicken
Serves 4, Prep and Cook: 30 mins
200g packet thick Pad Thai rice noodles 250ml can satay sauce 2 tblsps soy sauce 270ml can coconut milk 1 tblsp vegetable oil 8 chicken thigh fillets (1kg), trimmed
SALAD 1 baby cos lettuce, base trimmed, cut into
1cm thick slices 1 red onion, halved, thinly sliced 1 large Lebanese cucumber, halved
lengthways, thinly sliced ¾ cup fresh coriander leaves
cup bottled Vietnamese salad dressing
1 Cook noodles according to packet directions. Drain. Cover to keep warm. 2 Meanwhile, combine sauces and milk in a medium jug. Mix well. 3 Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, for about 3 minutes on each side, or until browned. 4 Return all chicken to pan with sauce mixture. Bring to boil. Gently boil, turning chicken halfway, for about 12 to 15 minutes or until cooked through. Remove from heat. 5 Meanwhile, to make salad, combine all ingredients in a large bowl. Toss to coat with dressing. 6 Serve chicken with noodles and salad.