Meals and Courses

  • 250 g (8 oz) thin rice noodles
  • 6 tablespoons Thai sweet chilli sauce
  • 2 tablespoons Thai fish sauce
  • juice of 2 limes
  • 2 cooked boneless, skinless chicken breasts
  • 1 cucumber, cut into ribbons
  • 1 red chilli, finely chopped
  • 1 small handful of coriander leaves

Put the noodles in a large heatproof bowl and pour boiling water over to cover. Leave for 6–8 minutes until tender, then drain and rinse well under cold running water.

Whisk together the sweet chilli sauce, fish sauce and lime juice in a bowl. Shred the chicken and toss with the dressing to coat.

Add the noodles, cucumber and chilli to the chicken mixture and toss gently to combine. Scatter over the coriander leaves and serve immediately.

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