Light, fresh and spicy, this is the perfect meal for week nights or weekend dining.
Ingredients
| 8 | boneless chicken thights |
| 100g | vermicelli noodles |
Marinade
| 2 Tbsp each | sriracha chilli sauce and kecap manis (sweet soy sauce) |
| 1 Tbsp | grated fresh ginger |
| 1 Tbsp each | brown sugar and rice wine vinegar |
| 1 tsp each | ground cumin and ground turmeric |
| 2 cloves | garlic, crushed |
Dressing
| ½ cup | coconut cream |
| ¼ cup | Thai basil, plus extra to garnish |
| 1 | long green chilli, roughly chopped, plus extra to garnish |
| 2 Tbsp | roasted peanuts, plus extra to garnish |
| 1 tsp | lime juice |
| 1 tsp | grated fresh ginger |
Salad
| 1 | telegraph cucumber, halved lengthways, deseeded and shredded |
| 100g | sugar snap peas, thinly sliced |
| ½ cup | long thread coconut, toasted |
| To serve | lime wedges |
Directions
- To make the marinade: Mix all the marinade ingredients together and add the chicken, turning to coat. Leave for 1 hour, or cover and chill for 24 hours.
- Heat a barbecue or sauté pan to a medium heat and cook the chicken until golden and fully cooked through, about 3-4 minutes each side.
- Soak the noodles in a bowl of boiling water for 10 minutes. Drain then rinse in cold water and drain well again.
- To make the dressing: Blitz the coconut cream, basil, chilli, peanuts, lime juice and ginger together with a hand blender or in a small food processor.
- Serves: 4
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