Thai bowl with chicken in plum sauce Ros Thai Thai
Fancy a quick and delicious bowl? Edyta Dyduch comes with a recipe for a bowl full of goodness drizzled with our Rosé Thai plum sauce. It's truly delicious and crunchy.
Number of servings
2
Sharpness level
MILD
Preparation time
20 min.
Difficulty level
EASY
INGREDIENTS
- 2 tablespoons House of Asia Light Soy Sauce
- one package Fresh Udon Noodles House of Asia
- Half a bottle Ros Thai Plum Sauce
- 400 g chicken fillet, diced
- one medium mango, sliced
- one green cucumber cut into slices
- a handful of salad mix
- a handful of peanuts
- sesame
- half a small head of red cabbage cut into thin strips
- 1 large tablespoon of peanut butter
- salt, pepper, chili pepper
- a handful of coriander
- a handful of mint
A METHOD OF PREPARING
- Season the chicken with salt, pepper, and add chili pepper to taste. Add peanut butter, juice of half a lime, plum sauce, and soy sauce. Fry the chicken.
- Cook the pasta according to the instructions on the package.
- Put the cooked pasta in a bowl, add the salad mix, chicken, red cabbage, mango,
cucumber. Sprinkle with nuts, sesame seeds, and fresh cilantro and mint.
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