BBQ Thai Chicken and Noodle Salad with Chilli, Mint and Lime
2 chicken breasts
1 tsp vegetable oil
3 tbsp fresh mint leaves
3 tbsp fresh coriander
Sea salt and pepper
1/4 iceberg lettuce
1/3 pkt rice noodles (thin ones)
2 tbsp lime juice
2 tbsp Thai fish sauce
1 tsp sesame/vegetable oil
2 tsp sugar
4 small red shallots, sliced
1 small red chilli, sliced or mushed up bottled chilli to taste.
2 spring onions, finely sliced
2 tbsp salted peanuts (optional)
1 lime, quartered
# Soak the noodles in boiling water until al-dente then rinse in cold water. Slice the lettuce finely.
# Heat the grill. Coat the chicken in vegetable oil and grill until cooked through. Rest for five minutes, then slice finely.
# For the dressing, whisk the lime juice, fish sauce, sesame oil and sugar until the sugar dissolves. Add the sliced shallots, chilli and spring onions. Toss.
# Tear the mint and coriander and lightly toss with the noodles and lettuce. Toss the chicken with salt and pepper and put on top of noodles etc. At the last minute, dress the salad and toss lightly.
# Arrange it on plates, scatter with peanuts and serve with lime wedges.