200g packet thick Pad Thai rice noodles
250ml can satay sauce
2 tablespoons soy sauce
270ml can coconut milk
1 tablespoon vegetable oil
8 chicken thigh fillets (1kg), trimmed
1 baby cos lettuce, base trimmed, cut into 1cm thick slices
1 red onion, halved, thinly sliced
1 large Lebanese cucumber, halved lengthways, thinly sliced
¾ cup fresh coriander leaves
1/3 cup bottled Vietnamese salad dressing
Cook noodles according to packet directions. Drain. Cover to keep warm.
Meanwhile, combine sauces and milk in a medium jug. Mix well.
Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, for about 3 minutes on each side, or until browned.
Return all chicken to pan with sauce mixture. Bring to boil. Gently boil, turning chicken halfway, for about 12 to 15 minutes or until cooked through. Remove from heat.
Meanwhile, to make salad, combine all ingredients in a large bowl. Toss to coat.
Serve chicken with noodles and salad.
TIP! Try serving with steamed rice instead of noodles. Rinse lettuce leaves under cold water then pat dry with absorbent kitchen paper before using.