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 hot plate 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. Toss chicken in a medium bowl with salt and first measure of tamarind curry paste, until coated. Set aside, to marinate, 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 salad. Thinly slice spring onion and peel and grate carrot. Mix both in a large bowl with lemon 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 large frypan on medium-high heat. Cook chicken for 2–3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2–3 minutes before slicing thickly against the grain. Reserve frypan.
6. Return pan to a medium heat with a drizzle of oil. Stir-fry second measure of tamarind curry paste and bok choy for 1–2 minutes, until fragrant andbok choy has wilted slightly. Add both to bowl with dressing, along with all remaining salad ingredients (except cucumber) and toss until combined. Season to taste with salt and pepper.
7. Divide Thai rice noodle salad between plates and top with spiced chicken breast and cucumber ribbons. Sprinkle with peanuts and serve lemon wedges on the side for squeezing (if using).