A lighter colourful version of a classic. Smoked or marinated tofu would also work well as a protein alternative.
2 boneless and skinless chicken thighs, cut into bite-sized pieces
½ carrot, peeled and grated
1 red onion, finely sliced
2 tablespoons fresh beetroot, grated
1 tablespoon vegetable oil
120g mixed salad leaves
5 baby plum tomatoes, halved
150g cooked peeled prawns
50g raw mangetout, finely sliced
100ml Nuoc Cham Dressing (see page 34)
2 tablespoons crispy fried onions, to garnish
2 heaped tablespoons unsalted peanuts, roughly chopped, to garnish
2 tablespoons light soy sauce 2.5cm-piece of ginger, peeled and grated
1 tablespoon sesame oil
1 garlic clove, crushed
1 teaspoon caster sugar
5 tablespoons rice wine vinegar
juice of ½ lime
1 tablespoon caster sugar
pinch of sea salt
Combine the marinade ingredients in a bowl and add the chicken, mixing to coat well. Cover and place in the fridge to marinate for at least 30 minutes.
Place a saucepan over a low heat and add all the pickling liquor ingredients with 3 tablespoons of water. Heat and stir until the sugar and salt have dissolved, then adjust the flavouring to taste. Transfer to a large, heatproof bowl or jar and set aside to cool.
Once cool, add the carrot, red onion and beetroot and stir to mix well, then set aside to pickle for at least 10 minutes, as the longer the pickle is left, the more intense the flavour becomes. When ready to serve, drain the pickling liquid.
Heat the oil in a wok over a medium-high heat. Once hot, add the marinated chicken and stir-fry until browned all over and continue to cook for 2–3 minutes, then set aside.
Place the salad leaves in a large mixing bowl, add the pickled vegetables and stir through with the plum tomatoes, chicken, prawns and mangetout.
Drizzle over the nuoc cham dressing, then divide the salad between 2 serving plates, top with the crispy fried onions, chopped peanuts and serve.
This recipe is from Wagamama Feed Your Soul.