THAI CHICKEN VERMICELLI SALAD

My perfect summer meal.
Packed with flavour, light, fresh and absolutely delicious!!!

Serves 2

Ingredients:

Patties:

• 1/2 bunch coriander roots, finely chopped

• 3 spring onions, finely chopped

• 1 tablespoon red curry paste

• 250g chicken mince

• 1 egg

• 1/4 cup breadcrumbs

• 2 teaspoons fish sauce

• 1 tablespoon of peanut oil (or extra virgin olive oil)

• 125g vermicelli noodles

• ‘6 cos lettuce leaves

• 1 lebanese cucumber, cut into rounds

• 1 carrot, grated or julienned

• 1/2 cup coriander leaves

• 1/2 cup Vietnamese mint leaves (optional)

• Red chilli (optional)

• Chopped peanuts (optional)

  Dressing:

• 2 tablespoons fish sauce

• 1 tablespoon coriander leaves, chopped

• 1/2 lime, juiced

• 1/2 teaspoon caster sugar or brown sugar

Method:

1. For the patties: Place all ingredients together in a bowl and mix well. If you have the time, let the mix set in the fridge for at least an hour. Roll the mix into patties.

2. For the dressing: Mix all ingredients together in a small bowl or jug and set aside.

3. For the noodles: Pour boiling water over the noodles and let them sit for approx. 5 -8 minutes. Separate with a fork, drain and run under cold water. Set aside.

4. Place a large fry pan onto medium heat. Add 1 tablespoon of peanut oil and let it heat. Cook the patties for approximately 3-5 minutes each side, until golden and cooked through. Remove and set aside.

5. To assemble the bowls: Add the lettuce leaves, vermicelli noodles, cucumber, carrot, coriander and Vietnamese mint. Add the patties on top. Then add the red chilli and chopped peanuts (optional). Drizzle over the dressing and serve.