250g thin rice noodles

1 handful each dill, mint, coriander and Asian basil (optional)

2 carrots, peeled and julienned

For the patties

2 lemongrass stalks, lower third crushed, inner heart finely chopped

400g skinless boneless chicken thighs

3 tbsp palm sugar or soft brown sugar

1 tbsp fish sauce

1 tbsp oil, for brushing

For the dressing

2 tbsp palm sugar or caster sugar

1 tsp finely chopped ginger

2 tbsp fish sauce

125ml lime juice


First, make the patties. In a food processor, blend the lemongrass until fine.

Add the chicken thighs, 1 tbsp of the sugar, the fish sauce and a good amount of ground black pepper and blitz again to mince.

Mix together well and divide into 18 patties. Roll and flatten, then place on a large baking tray. Brush with oil.

Heat the grill. In a small saucepan, melt the remaining sugar with 1 tbsp water, then remove from the heat.

Grill the patties for 2 mins on one side until golden, then flip them over.

Brush with the sugar-water mix and grill for 2 more mins or until golden and crisp. Remove and brush with more of the water.

Meanwhile, make the dressing by combining all the ingredients with 2 tbsp hot water in a small bowl.

Soak the noodles following pack instructions until al dente, about 3-5 mins, then drain.

Use scissors to cut into shorter pieces, then divide between 4 bowls.

Top with the chicken patties, the herbs and carrots. Serve with the lime ginger dressing to pour over.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Grilled chicken & noodles
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