150 Gr. Rice Noodles
150 Gr. Grilled chicken meat, cut in slices. You can also use prawns, poached fish or a small steak cut in fine slices. In this case, I used leftover Firecracker chicken meatballs.
2 Carrots shredded
2 Scallions finely sliced diagonally
5 Radishes finely sliced
1 Small head of Romain lettuce cut in bite size pieces
2 Celery branches cut finely in diagonal
1/2 Small cucumber cut in fine slices diagonally
1/4 Cup mint leaves cut finely
1/4 Cup Thai Basil cut finely
1/4 Cup Salted peanuts
First, prepare the noodles by boiling water and cover the noodles. After a minute, shake the noodles as they tend to stick together. Let the noodles rest for 3 minutes. Drain the water out and rinse the noodles under cold water. Keep in a colander and let them sit at room temperature, until you are ready to make your salad.
For the rest, simply cut the vegetables and place in a bowl, along with the noodles and meat.
SAUCE / VINAIGRETTE
Juice of a lime
1 Tablespoon Rice Wine Vinegar
1/4 Cup Fish Sauce
1/2 Cup Water
1 Garlic clove finely chopped
1 Bird’s eye Chilli pepper
1 Tablespoon Honey or brown sugar, or 2 tablespoons white sugar
Mince the garlic and chop the chilli pepper – Mix all the ingredients in a small bowl. Pour over the noodles and mix well.
Garnish with 1/4 Cup of salted peanuts
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