Grilled chicken breast, shredded, 200g
Purple Cabbage, shredded, 0.5 cup
Red Pepper, julienned, 0.5 cup
Broccoli, chopped into small florets, 0.5 cup
Bok Choy, cut in half, 1 cup
Carrot, julienned , 1 cup
Garlic, minced, 2 or 3 cloves
Ginger or Galanjal, sliced thinly, 0.5 inch
Thai basil, a few leaves
Rice noodles or Egg Noodles, cooked and drained, 100g
Peanuts, roasted, 1 tbsp
Unsweetened peanut butter, 2 tbsp
Red Chilli Flakes, 0.5 tbsp
Soy Sauce or Fish Sauce, 2 tbsp
Sesame oil, 1 tsp
Brown sugar, 1 tsp
Crushed ginger, 0.5 tsp
Minced Garlic, 0.5 tsp
In a pan, add 1 tsp oil. Sauté minced garlic and ginger for a few seconds.
Add red pepper, broccoli and then purple cabbage in the exact order after a gap of 30s between each.
Add bokchoy and stir for 30 seconds. Sprinkle a little salt. Added the shredded chicken and mix well.
Add noodles and mix well.
Add all the ingredients under the dressing in a jar and mix well.
Add the dressing in the bowl and mix everything well. Top it up with Thai or Green Basil leaves.
Add roasted peanuts and some raw shredded purple cabbage on top and serve.
This can be made vegan or vegetarian by using either Grilled Tofu or Grilled Paneer.