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Lemon grass chicken on noodle salad

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Lemon grass chicken on noodle salad

Roasting a whole chicken stuffed with lemon grass or a few kaffir lime leaves is great in summer. I have recreated my own version of Pad Thai Noodles here as I find the traditional recipe a bit oily. The stems of lemon grass can be used whole in this recipe. If you do not have them, use lime or lemon leaves.


  • 1.5 kg chicken
  • 4 stalks fresh lemon grass or 2-3 kaffir lime leaves
  • salt and oil (try sesame)
  • 200 grams rice noodles
  • 2 tblsp finely shredded lemon grass
  • 2 chillies, sliced, seeds removed
  • ½ cup coarsely ground roasted peanuts
  • ¼ cup chopped coriander or chives
  • 2 spring onions, finely sliced
  • salt and pepper to serve
  • 1 tblsp tamarind, soaked in ¼ cup water
  • 2 tblsp fish sauce
  • ¼ cup peanut oil


  1. Wash and dry the chicken. Cut the lemon grass into lengths and place in the cavity. Brush the chicken with oil and season with salt. Alternatively chop the bulb end of the lemon grass finely and press between the skin and breast of the meat. Brush with oil and salt.
  2. Roast at 180°C for 1½ hours or until cooked. Cut the chicken into 4 portions and serve with the noodle salad.
  3. Cook the noodles in boiling water for 5 minutes. Drain and chop roughly. Mix the noodles with the lemon grass, chillies, peanuts, coriander or chives and spring onions. Pour over dressing toss and then season with salt and pepper before serving.
  4. Soak the tamarind in warm water, knead and then strain. Mix 1-2 tblsp of tamarind water with the fish sauce and peanut oil.

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