Sunday, September 18, 2011

Thai Chicken Lettuce - easy receipe


  •  100 g of glass noodles
  •  300 g of chicken meat
  •  150 g of mengkal mango, cut into matchsticks
  •  4 lettuce leaves, chopped
  •  100 g tomatoes, diced
  •  1 leek, thinly sliced

Special Sauce for Thai Chicken Lettuce
  • 6 spring onions, finely sliced
  • 2 cm ginger, grated
  • 2 tablespoons fish sauce
  • 3 stalks lemongrass, white part, thinly sliced
  • 3 teaspoons of Royco chicken taste, dissolve with 3 tablespoons water
  • 2 teaspoons of
  • ½ teaspoon of fine salt

Directions How to Make Thai Chicken Lettuce

  • Brewed cooked glass noodles with cold water until soft. Remove and drain.
  • Cut chicken into thin. Fry until dry. Lift. Set aside.
  • Sauce: Mix a solution of Royco chicken flavor with grated ginger, onion, lemongrass, fish sauce, sugar and salt, mix well.
  • Mix the glass noodles, chicken, mango mengkal, tomatoes, scallions. Leaf lettuce and sauce, stir well. Chill in refrigerator.
  • Pour the salad into a serving dish. Serve immediately.
  • Makes 4 portions

Tips on make Thai Chicken Lettuce
  • Vegetables and glass noodles should be cooled first before mixed with the sauce.
  • Serve as soon as the sauce is mixed with salad ingredients and vegetables so that no water remains fresh.


  1. Sounds good. Would love to see pics, though!

  2. This comment has been removed by the author.

  3. Hello, new follower here and I’d like to invite you to join me at my weekly
    Clever Chicks Blog Hop:
    I hope you can make it!
    Kathy Shea Mormino
    The Chicken Chick