2tbsp unsalted peanuts
200g rice vermicelli noodles
1 large skinless chicken breast fillet
1 small red onion, very finely sliced
1 cucumber (about 150g) sliced into ribbons with a vegetable peeler
120g bean sprouts
4tbsp coarsely chopped fresh mint leaves
1 lime quartered, to serve
2tbsp Thai fish sauce
2tbsp lime juice
1tsp vegetable oil
1 small red chilli, seeded and finely chopped
1tbsp soft brown sugar or palm sugar
- Toast the peanuts in a frying pan over a medium heat, tossing until golden. Set aside. Cook the noodles according to packet instructions, then rinse and drain well. Poach the chicken breast in a pan of simmering water for about 10 minutes, or until cooked, then remove.
- Place the dressing ingredients in a screw-top jar and shake well to combine.
- Shred the chicken and place in a bowl with the sliced onion, cucumber, bean sprouts and herbs. Add enough of the dressing to lightly dress the salad and gently mix. Either serve in the mixing bowl or transfer the salad to a large platter.
- Sprinkle with toasted peanuts, coriander and mint. Serve any remaining dressing on the side. Serve with lime wedges.
This recipe is also a great way to use up chicken meat that's left from a Sunday roast.