Nam jim chicken with rice noodles
Nam jim is a classic Thai dressing. It is hot, sour and tangy and it’s excellent over grilled meat, fish or tossed in salads with fresh herbs.
In this recipe, we’ve used nam jim with chicken and a rice noodle salad, but you can use pork, calamari or beef. If you don’t want it too hot, remove the seeds from the chillies.
This recipe is based on a recipe from Australian Woman’s Weekly.
FOR THE CHICKEN
chicken breast fillets, cut into squares
2 teaspoons ground cumin
2 teaspoons ground coriander
1/3 cup grated palm sugar
food4four nam jim
FOR THE NOODLE SALAD
100 grams rice vermicelli
Lebanese cucumbers, seeded, cut into matchsticks
1 cup bean sprouts
1 red onion, thinly sliced
½ cup fresh mint
½ cup coriander
½ cup basil leaves
1 tablespoon fish sauce
2 tablespoon lime juice
2 teaspoon olive oil
Prepare all your ingredients.
Transfer half the nam jim to a shallow dish; stir in the sugar and spices.
Thread chicken onto eight skewers; coat chicken in the spiced nam jim mixture. Cook skewers on a heated oiled grill plate (or grill or barbecue), turning occasionally, until browned all over and chicken is cooked through.
Meanwhile, make rice noodle salad. Place vermicelli in a large heatproof bowl, cover with boiling water; stand for 5 minutes or until tender, drain. Return to bowl. Add remaining ingredients; toss gently. Season to taste.
Serve skewers with salad and remaining nam jim.