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Ingredients
- 2 chicken legs or breasts
- 200g rice vermicelli
- 2 tbsp lime juice
- 2 tbsp Thai fish sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tomato, finely diced
- 2 small red shallots, finely sliced
- 1 small red chilli, finely sliced
- 2 green onions, finely sliced
- 100g small prawns, cooked and peeled
- Good handful fresh mint leaves
- Good handful fresh coriander leaves
- 2 tbsp peanuts, crushed
- 1 lime, quartered
Method
Place the chicken in a pan, cover with cold water, add salt and bring just to the boil, skimming if necessary. Simmer gently, partly covered, for 20 minutes. Remove the chicken and cool to room temperature. Cover the noodles with boiling water and soak for 7 minutes, then drain and rinse.
In a large bowl, whisk the lime juice, fish sauce, sesame oil and sugar together. Add the tomato, shallots, chilli and green onions, and toss well.
Slice or shred the chicken, discarding skin and bones. Lightly toss the chicken, prawns and noodles in the dressing. Add the mint and coriander leaves and lightly toss.
To serve
Scatter with peanuts and serve with lime wedges.
