Spiced Chicken Breast with Thai Rice Noodle Salad

Steps

1. a large pot of salted water (with a lid) to the boil. Preheat BBQ grill or hotplate to high (if using).
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Mix chicken in a bowl with salt and first measure of tamarind curry paste. Set aside for 10 minutes.
3. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for about 9 minutes, until tender. Drain well, drizzle with a little oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat.
4. While noodles are cooking, prepare the salad. Thinly slice red onion and peel and grate carrot. Mix in a large bowl with lime zest and juice, sesame oil, soy sauce, and fish sauce. Peel cucumber into long, thin ribbons, stopping when you reach the core. Discard core and set aside.
5. Heat a drizzle of oil in a medium fry pan on medium-high heat. Cook chicken for 2–3 minutes each side (depending on thickness), until cooked through. Set aside, covered with foil, to rest for 2–3 minutes before slicing thickly against the grain.
6. Return pan to a medium heat with a drizzle of oil. Stir-fry remaining tamarind curry paste, bok choy and water for about 1 minute, until fragrant and wilted slightly. Place in bowl with all remaining salad ingredients and noodles (except cucumber), toss and season to taste with salt and pepper.
7. Divide Thai noodle salad between plates and top with spiced chicken breast and cucumber ribbons. Sprinkle with peanuts.