Thai-Inspired Chicken Noodle Salad

Method

• 1)

  Shred the chicken and place in a small pot with the coconut cream with the fish sauce, 2 crushed lemongrass stems sugar and bring to the boil then simmer until the chicken is fragrant. Stir a couple of times. Taste and season with soy sauce if needed.

• 2)

  Leave the chicken to cool in the sauce.

• 3)

  Soak the noodles in boiling water for a few times minutes— they should become translucent and soft.

• 4)

  Drain them and place in a large bowl.

• 5)

  Peel the remaining lemon grass stems, finely slice across it until it starts to get harder, then throw the hard top piece away.

• 6)

  Roll up the kaffir leaves tightly, then slice them very finely across.

• 7)

  Put all the ingredients except the lime, (using half the peanuts) in the large bowl with the noodles and chicken, with its sauce, and mix everything together.

• 8)

  Squeeze the lime pieces over the dish, add some more coconut cream and mix again. Decorate with the remaining chopped peanuts.

• 9)

  Serve with extra lime pieces, chopped chillies, more peanuts and some fish sauce on the table.