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Food

Thai Inspired Chicken Noodle Watermelon Salad

Serves 4

Written by
Thai chicken noodle watermelon salad

This refreshing noodle salad fit for a sultry summer night may become your new favourite way to luxuriate in watermelon. The flavourful sweet-sour watermelon sauce is the perfect foil for the slippery noodles and crunchy vegetables. Alternate cooking methods include oven roasting or pan frying. If you want to fire up the flavour a bit, add more chili sauce.

Ingredients

  • 1 lb (454 g) skinless, boneless chicken thighs
  • 6 cups (1.5 L) cubed watermelon, divided
  • 2 Tbsp (30 mL) finely chopped shallots
  • 1 Tbsp (15 mL) chili sauce
  • 2 Tbsp (30 mL) soy sauce
  • 1 Tbsp (15 mL) fish sauce
  • 2 Tbsp (30 mL) fresh lime juice
  • 1 Tbsp (15 mL) grated or finely chopped fresh gingerroot
  • 1 tsp (5 mL) sesame oil
  • 8 oz (230 g) wide Thai rice noodles
  • 1 1/2 cups (350 mL) julienned carrots
  • 1 cup (250 mL) thinly sliced radish
  • 3/4 cup (180 mL) chopped cilantro
  • 1/3 cup (60 mL) sliced mint
  • 2 green onions, sliced
  • 1/3 cup (60 mL) peanuts, halved
  • Lime wedges

Directions

01
Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place chicken on greased grill grate and cook for 7 minutes per side, or until thickest part of the meat reaches internal temperature of 165 F (74 C). Let chicken rest for 10 minutes; slice into 1 inch (2.5 cm) pieces.
02
In blender container, place 3 cups (750 mL) watermelon and blend until smooth. Press through fine-mesh strainer into bowl; discard pulp. Pour 1 1/2 cups (350 mL) watermelon juice into small saucepan. Add shallots, chili sauce, soy sauce, fish sauce, lime juice, and gingerroot to saucepan. Bring to a boil; reduce heat to medium and cook, uncovered, until liquid is reduced by about one half, 20 to 25 minutes. Stir in sesame oil. Remove from heat and let cool.
03
Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well.
04
In large bowl, place noodles. Add cooked chicken pieces, carrots, radish, cilantro, mint, and remaining watermelon. Drizzle with watermelon sauce; toss to coat.
05
Divide among serving plates and top with green onions and peanuts. Serve with lime wedges.

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