Thai Roast Chicken Salad

Pick up a roast chicken and in a few minutes you have a delicious, better-than-takeaway lunch or dinner packed with Thai flavours. It’s also a great way to use up leftover roast chicken!

1/2 packet rice noodles

4 large garlic cloves, finely chopped

1/4 cup soy sauce

1/3 cup fresh lime juice

2 tablespoons sugar

1 tablespoon peanut butter

1 thumb-size piece of ginger, finely chopped

1 1/4 teaspoons hot chili paste

1 Tablespoon Thai fish sauce

1 free-range roast chicken (or use leftover roast chicken), shredded

3 cups shredded lombok

1 cup grated carrot

1 cup capsicum strips

2 medium cucumbers, halved lengthwise, thinly sliced crosswise

1/3 cup coarsely chopped roasted peanuts

1 lime, quartered

1. Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain.

2. Mix next 8 ingredients in a small bowl. Season with salt and pepper.

3. Toss shredded chicken, noodles, lombok, carrot, capsicum and cucumbers together. Drizzle sauce over the top, sprinkle with peanuts and serve with lime quarters.

What are you cooking tonight?