- 140g Thai rice noodle
- 1 carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ cucumber
- 2 cooked chicken breast, shredded
- 50g radish, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- ½ red onion, finely sliced
- small bunch mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 25g natural roasted peanut, roughly chopped
For the dressing
To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.