Low FODMAP Recipe : Thai chicken noodle salad


For the chicken

1 chicken, about 1½ kg/3lb 5oz

3 slices fresh root ginger

2 spring onions, roughly chopped green end only

1 tbsp Garlic Oil

For the salad

175g rice noodles

1 tbsp sunflower oil

175g sugar snap peas

4 spring onions, shredded green ends

175g small tomatoes, halved

For the dressing

juice 2 limes

2 tbsp light muscovado or palm sugar

5 tbsp fish sauce

1-2 red chillies, deseeded and finely chopped

To serve

handful each basil and mint leaves, roughly torn if large, plus extra for garnish

handful salted peanuts, roughly chopped


Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic oil, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1¼ hrs until tender.

Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.

Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.

To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.

Recipe from Good Food magazine

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