Vietnamese Chicken Noodle Salad

Ingredients

Chicken

2 tbsp fish sauce

1 tbsp peanut oil

2 tbsp lime juice

1 tbsp tamari

2 tbsp brown sugar

2 garlic cloves, finely minced

1 stalk lemongrass, finely minced

800g The Bare Bird chicken thigh fillets

200g rice vermicelli noodles

2 cups bean sprouts

½ iceberg lettuce, shredded

2 carrots, julienned

1 cucumber, julienned

Dressing

½ cup water

2 tbsp castor sugar

2 tbsp lime juice

2 tbsp fish sauce

1 garlic clove, finely chopped

1 birdseye chilli, finely sliced

1 serrano chilli, finely sliced

½ bunch coriander

½ bunch Vietnamese mint

½ cup salted peanuts, roughly chopped

1 lime, cut into wedges

Combine fish sauce, peanut oil, lime juice, tamari, brown sugar, garlic and lemongrass in large glass bowl. Add chicken and turn to coat. Cover with plastic wrap and marinate in fridge for 2 hours.
Place noodles in large heatproof bowl covered with boiling water. Allow to stand for 5 mins and then drain and rinse.
Divide noodles among four serving bowls and add sprouts, lettuce, carrot and cucumber.
To make dressing, combine water and sugar in bowl and mix to dissolve. Add remaining ingredients and mix to combine. Set aside.
Cook chicken thigh fillets in pan on medium–high heat for 4–5 mins on each side, until browned and cooked through.
To serve, slice chicken lengthwise into strips, add to bowls and top with serrano chilli, herbs and peanuts. Pour dressing over top just before serving. Serve with lime wedges.