Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- fried shallots (to garnish)
- 2tablespoons fish sauce
- 1 handful coriander leaves (to garnish)
- 1/2 red onion, sliced
- 3 shallots, finely sliced
- 10 cherry tomatoes, halved
- 500grams chicken thigh fillets, halved
- 2 limes, juiced
- 1teaspoons chilli flakes (to taste)
- 1teaspoons ground coriander
- 200grams rice noodles
- 1teaspoons freshly ground black pepper
- 60grams baby spinach leaves
- 500grams green prawns, peeled, deveined, tails intact
- 1/2 cup olive oil
- 1teaspoons brown sugar
- 6 cloves garlic, thinly sliced
Method
Step 1 of 6
Place garlic and olive oil in a small pan. Cook over medium heat until soft and garlic is slightly brown. Remove from heat and add ground coriander, pepper and chilli. Stir to combine and pour into a large bowl.
Step 2 of 6
Add lime juice, sauce and sugar to the mix and stir to combine. Set aside.
Step 3 of 6
Preheat a barbecue chargrill pan. Lightly oil chicken and cook over medium heat for 3-4 minutes each side or until cooked through. Set aside for 5 minutes, then slice.
Step 4 of 6
Meanwhile, toss prawns in a little oil and barbecue or chargrill over medium heat for 1-2 minutes each side or until cooked through.
Step 5 of 6
Transfer cooked chicken and prawns to the bowl and toss to coat with the marinade. Let stand for a few minutes.
Step 6 of 6
Meanwhile, cook rice noodles according to packet instructions. Place shallot and tomato into the bowl with the chicken and prawns. Add spinach, onion and noodles and toss gently to combine. Pile salad onto a serving plate and garnish with fried shallots and coriander leaves. Serve immediately.
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