600g skinless chicken breast fillets
100g mung bean vermicelli noodles
Vegetable oil, to deep-fry
200g green cabbage, core removed, thinly shredded
1 bunch baby radish, trimmed, very thinly sliced
30g snow pea sprouts, trimmed
1 long red chilli, very thinly sliced
3 green shallots, thinly sliced on diagonal
⅓ cup mint leaves
⅓ cup Vietnamese mint
⅓ cup Thai basil
150ml Thai dressing (see below for link to recipe)
¼ cup roasted cashews, roughly chopped
Extra herbs, to serve
Extra thinly sliced red chilli, to serve
Heat a chargrill plate or BBQ grill plate over high heat. Cook chicken for 6-8 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly then slice thinly.
Meanwhile, put ⅔ of the noodles into a large heatproof bowl and cover with boiling water. Set aside for 5 minutes then drain.
Pour oil into a small deep saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Add half of the remaining noodles and cook for 5-10 seconds or until white and crisp. Drain on absorbent paper towel. Repeat with remaining noodles.
To make carrot ribbons, run a vegetable peeler from one end to the other to create thin ribbons. Transfer to a large bowl. Add cabbage, radish, sprouts, chilli, shallots and herbs and toss to combine. Add half the Thai-style dressing (click here for the recipe) and toss again. Serve with cashews, remaining dressing and extra herbs and chilli on the side.
Make it quicker and swap the grilled chicken for a store-bought barbecued chicken. Just remove the flesh from the carcass and roughly shred the meat.