Ingredients
The following ingredients have 4 Servings
- 2 skinless chicken breasts
- 250 gm brown rice noodles (see note)
- 2 green mangoes, cut into julienne on a mandolin
- 150 gm daikon, cut into julienne on a mandolin
- 1 cup (loosely packed) bean sprouts
- 2 red shallots, thinly sliced on a mandolin
- 2 cups (loosely packed) soft herbs such as mint, thai basil and coriander
- Coarsely chopped roasted cashew nuts, to serve
- 100 ml lime juice, plus finely grated rind of 1 lime
- 40 gm roasted cashew nuts
- 20 gm fresh turmeric, coarsely chopped
- 4 makrut lime leaves, stems removed, torn
- 3 birdseye chillies, or to taste
- 3 garlic cloves
- 2 tbsp each fish sauce and coconut sugar
Instruction
- Place chicken in a large saucepan, cover with cold water, bring to the boil and simmer until chicken is firm to the touch (8-10 minutes). Remove chicken from pan, reserving poaching liquid in saucepan, and refrigerate briefly to cool.
- Meanwhile, for turmeric-lime dressing, process ingredients in a small food processor until smooth and season to taste.
- Bring poaching liquid back to the boil, add noodles and cook until al dente (4-5 minutes). Drain, rinse under cold running water and drain again. Arrange on a platter with mango, daikon, bean sprouts and shallot. Shred chicken over the top, drizzle with dressing to taste and serve scattered with herbs and cashew nuts.
