Chicken Larb Gai Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 18, 2018.

Dice red onion if preferred. Drain noodles well, otherwise your salad will be watery and less flavoursome!

Ingredients

Bring a full kettle to the boil. Prepare herbs. Place noodles in a large, heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes, then drain. Run noodles under cold water and return to bowl when well drained. Use scissors to snip in a few places to make them easier to eat.
Thinly slice red onion. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for about 2 minutes, until beginning to soften.
Add chicken mince to pan and cook for about 2 minutes, then add larb gai paste and salt. Cook for a further 2 minutes, until chicken is cooked through and paste is fragrant. Season to taste and set aside, covered, to keep warm.
Grate carrot and dice capsicum and cucumber 1cm. Add to bowl with noodles, along with mung bean sprouts.
In a small bowl, combine all dressing ingredients. Toss half the dressing through noodles and set remaining dressing aside to serve.
To serve, divide noodles and veggies between plates and top with chicken, or pile onto a platter for everyone to help themselves. Garnish with coriander and mint, and drizzle over remaining dressing (if desired).