140g Thai rice noodles
2 cooked chicken breasts, shredded
50g radishes, thinly sliced
small bunch mint, leaves picked
25g natural roasted peanuts, roughly chopped
For the dressing
1 small red chilli, deseeded and finely chopped
zest and juice 1 lime
1½ tbsp each fish sauce, low-sodium soy sauce and sesame oil
To make the dressing, whisk all the ingredients together in a large serving bowl.
Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them).
Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.
Recipe from Good Food magazine