Cold Noodles with Peanut-Lime Chicken

SERVES 4-6

INGREDIENTS:
FOR THE DIPPING SAUCE:
4tbsp fish sauce
4tbsp brown sugar
6tbsp lime juice
2 garlic gloves, crushed
1-2 chillies, finely sliced
FOR THE PEANUT DRESSING:
2tbsp fish sauce
2tbsp white wine vinegar
3 tbsp lime juice
2tbsp soy sauce
1.5 inch chunk ginger
4tbsp peanut butter
2tsp sesame oil
FOR THE CHICKEN NOODLE SALAD:
6 chicken thighs
rice noodles
1 cucumber, finely sliced into quarter-moons
2 carrots, julienned
small handful mint/coriander
small bunch spring onions, finely sliced
small handful peanuts, crushed


METHOD:
1. For the dipping sauce, whisk the ingredients together in a small bowl. Set aside for 15 minutes.

2. For the peanut dressing, puree all the ingredients together into a smooth sauce. Transfer to a serving bowl.

3. To marinate the chicken, stir together half the dipping sauce and a third of the peanut dressing in a bowl or dish. Add the chicken, toss to coat and leave to marinate for at least 15 minutes.

4. Cook the noodles according to packet instructions, drain once al dente and cool under running water.

5. Grill or fry the chicken until browned and cooked through. Allow to cool a little before chopping into ¾-inch pieces.

6. Dress the vegetables with some of the remaining dipping sauce. Serve the chicken with the noodles and vegetables and garnish with the peanuts, herbs and remaining sauce.