Name: Thai Parcels with Crunchy Salad
Prep time: 30 min
Cook time: 3 min
Yield: 6 servings
Ingredients: 100 g vermicelli noodles; 2 tsp sesame oil; 1 none medium carrot, cut into thin strips; 1 cup finely chopped cooked chicken; 1 tbsp MAGGI Fish Sauce 300mL; 1 tsp sugar; 2 tbsp MAGGI Sweet Chilli Sauce; 0.5 cup roughly chopped coriander; 0.5 cup roughly chopped mint; 0 none grated rind and juice of lime; 12 none rice paper wrappers; 125 g snow peas, cut into thin strips; 1 cup finely shredded red cabbage; 1 cup bean sprouts; 2 tbsp MAGGI Fish Sauce, extra; 0.3 cup MAGGI Sweet Chilli Sauce, extra

Prep time 30 min

Cook time 3 min

Serves 6

Nutritional information per serving

Weight 6 g

Calories 364 cal

Total Fat 4.1 g

Saturated Fat 1.1 g

Carbs 66 g

Sugars 7.7 g

Sodium 583.3 mg

Protein 13.9 g

INGREDIENTS
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INGREDIENTS FOR

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METHOD

place noodles in a medium bowl. pour over enough boiling water to cover. stand until just tender; drain, then snip with kitchen scissors.
heat oil in a frying pan over medium heat; add carrot, chicken, MAGGI fish sauce and sugar; cook 3 minutes. combine with vermicelli, MAGGI sweet chilli sauce, coriander, mint and lime rind and juice; mix well.
soak rice paper wrappers in hot water for a few seconds until soft; drain on a clean tea towel. divide filling between rice paper, roll into parcels. set aside.
cover snow peas with boiling water, stand for 2 minutes, drain. mix with cabbage and bean sprouts. combine extra MAGGI fish sauce and extra MAGGI sweet chilli sauce; drizzle 2 tbsp over salad. serve remaining dressing with parcels.

Thai Parcels with Crunchy Salad

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Thai Parcels with Crunchy Salad

INGREDIENTS

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