Ingredients
- 2 tablespoon olive oil
- 2 stalks lemongrass finely chopped
- 2 small chillies seeded and chopped
- 4 spring onions chopped
- 1 packet of rice noodles I use Pad Thai soaked
- 3 cups shredded cooked free-range chicken breast
- 1 cup shredded fresh mint
- 4 kaffir lime leaves shredded
- 3 tablespoon lime juice
- 1 tablespoon caster sugar
- 2 tablespoon fish sauce
- toasted nuts to serve - I used slithered almonds and pine nuts
Instructions
- Heat a large frying pan over high heat.
- Add the oil, lemongrass, chili and spring onion and cook, stirring for 3 minutes.
- Place the noodles, chicken, mint, kaffir lime leaves and lemongrass mixture into a large bowl and toss to combine.
- In a small bowl, whisk together the lime juice, sugar and fish sauce and pour over the salad.
- Refrigerate until serving and serve sprinkled with nuts.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
