Spatchcock with green papaya noodle salad

Name: Spatchcock with green papaya noodle salad recipe
Yield: 4
Ingredients: 3 x 500g spatchcocks, butterflied; 4.00 garlic cloves, crushed; 1 tsp dried chilli flakes; 40.00 ml extra virgin olive oil; 400g dried rice noodles; 1 green papaya, peeled, thinly sliced; 1/2 bunch Thai basil, leaves picked; Roasted peanuts, to serve; Crispy fried shallots, to serve; Lime wedges, to serve; 1 Thai green chilli, roughly chopped; 1 red bird’s-eye chilli, finely chopped; 1 lime, zested and juiced; 20.00 ml fish sauce; 40.00 ml soy sauce; 20.00 ml grated ginger; 2 tsp palm sugar

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P68 Spatchcock with green papaya noodle salad

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by Helena Moursellas

Dec 06, 2022

Helena offers up a mouthwatering springtime recipe.

3 x 500g spatchcocks, butterflied
2 garlic cloves, crushed
1 tsp dried chilli flakes
2 tbs extra virgin olive oil
400g dried rice noodles
1 green papaya, peeled, thinly sliced
1/2 bunch Thai basil, leaves picked
Roasted peanuts, to serve
Crispy fried shallots, to serve
Lime wedges, to serve

Nahm jin dressing

1 Thai green chilli, roughly chopped
1 red bird’s-eye chilli, finely chopped
2 garlic cloves, crushed
1 lime, zested and juiced
1 tbs fish sauce
2 tbs soy sauce
1 tbs grated ginger
2 tsp palm sugar

Method

1.

Place spatchcocks in a large bowl with the garlic, chilli flakes, oil and 1 tbs salt flakes. Toss to coat. Set aside in the fridge for 1 hour to marinate.
2.

Meanwhile, prepare the nahm jim dressing. Using a mortar and pestle, pound the chillies, garlic and lime zest to a coarse paste. Transfer to a bowl, add lime juice, fish and soy sauces, ginger and palm sugar, and stir to combine. Set aside until required.
3.

Heat a lightly greased barbecue or chargrill pan to medium. Add spatchcocks, skin-side down, and cook for 5-6 minutes until golden and charred. Turn and cover (either with the barbecue lid or with foil) and cook for a further 20-25 minutes until the juices of the spatchcocks run clear when the thickest part of a thigh is pierced with a skewer. Rest, loosely covered with foil, for 10 minutes.
4.

Meanwhile, cook noodles according to packet instructions until just tender. Place noodles, papaya and Thai basil in a bowl, and dress with nahm jim dressing. Transfer salad and spatchcock to a serving platter. Serve with roasted peanuts, crispy shallots and lime wedges alongside.