Ingredients for Thai Ginger Chicken Salad

• 2 Thai chillies, sliced

• 120ml fresh lime juice

• 120ml gluten-free fish sauce (such as Thai Kitchen brand)

• 50g sugar

• 2 teaspoons plus 1 tablespoon chopped peeled fresh ginger

• 1/2 garlic clove, chopped

• 350g rice stick noodles (maifun)

• 2 tablespoons (or more) vegetable oil

• 450g skinless, boneless chicken breasts, cut into 1/2" cubes

• 2 tablespoons finely chopped shallot

• 1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk

• 2 cups (loosely packed) coriander, coarsely chopped, divided

• 1 cup (loosely packed) mint leaves, coarsely chopped, divided

• 1 cup (loosely packed) basil leaves, coarsely chopped, divided

• Large butter lettuce leaves

• Ingredient info: Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.

Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.

Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.

Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoon ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.

Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.