- 4 boneless, skinless chicken breasts, cut into strips
- 10cm/4in piece fresh ginger, peeled and roughly chopped
- 2 garlic cloves, roughly chopped
- 3 tbsp soy sauce
- 1 tbsp tamarind
- 1 lime, juice only
- 2 tbsp basil leaves, picked
- 1½ limes, juice only
- 2 tbsp palm sugar
- 1 tbsp dark soy sauce
- 2 garlic cloves, crushed
- 1 tbsp ginger, finely grated
- 3 tbsp fish sauce
- 3 red chillies, seeds removed, finely chopped
- 250g/9oz fine rice noodles
- 4 spring onions, finely sliced
- 2 carrots, peeled and julienned
- 2 tbsp chopped basil leaves
- 2 tbsp chopped mint leaves
- 2 tbsp chopped coriander leaves
- 6 tbsp roasted peanuts
- Place the chicken into a bowl. Place the rest of the ingredients for the chicken into a pestle and mortar or food processor and blend to a fine purĂŠe. Pour over the chicken and mix well to coat then set aside in the fridge for at least one hour.
- Place a large steamer over a large pan of water, place one layer of chicken pieces into the steamer, cover and steam for 5-6 minutes until just cooked through.
- Remove the chicken from the steamer, set aside then repeat with the remaining chicken pieces.
- For the dressing, place all the ingredients into a pestle and mortar or food processor and blend until well combined. Set aside.
- For the salad, pour boiling water over the noodles and leave to soak for five minutes. Drain, then toss the noodles with two-thirds of the dressing and leave to infuse for 5-10 minutes.
- Add the remaining salad ingredients and mix well to combine.
- To serve, add the chicken to the salad and toss well to combine. Finish with a drizzle of the remaining dressing.