Ingredients:
4 skinless chicken breasts
1 tablespoon finely grated lime rind
2 tablespoons lemongrass, finely chopped
1 clove garlic, crushed
2 teaspoons grated fresh ginger
150 g dried thin rice noodles
1 lebanese cucumbers, seeded and finely sliced
1 red peppers, finely sliced
1/3 cup lime juice
1/4 cup peanut oil
2 tablespoons sweet chili sauce
1 1/2 tablespoons fish sauce
2 teaspoons palm sugar or 2 teaspoons brown sugar
2 tablespoons fresh cilantro, finely chopped
Directions:
Thinly slice the chicken breasts.
Combine the lime rind, lemon grass, ginger and garlic in a bowl.
Add the chicken and mix well so that the chicken is coated.
Cover and refrigerate for at least 2 hours or overnight.
Cook chicken, in batches, in a pan or on the grill until browned and cooked through.
Place the noodles in a large bowl and cover them with boiling water.
Let them soak until the noodles are just tender then drain immediately, this should only take a couple of minutes.
Combine all of the dressing ingredients in a jar and shake well.
Combine chicken with the noodles, red pepper, cucumber and dressing in a large bowl and toss together to combine and coat in dressing.
Serve garnished with fresh cilantro leaves if you desire.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.