Vietnamese chicken salad

A fresh Vietnamese-style salad of rice noodles, shredded chicken and crisp vegetables tossed in a zesty fish sauce dressing.

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zest and juice 1 lime	Whisk dressing in serving bowl	Cook noodles, drain, add to dressing	Toss in chicken, veg and mint	Scatter over peanuts and serve
1 ½ tbsp fish sauce
1 ½ tbsp low-sodium soy sauce
1 ½ tbsp sesame oil
1 small red chilli, deseeded and finely chopped
140 g Thai rice noodle
1 carrot, peeled into strips	Peel carrot and cucumber into strips
½ cucumber, peeled into strips (seeds discarded)
2 cooked chicken breasts, shredded
50g radish, thinly sliced
½ red onion, finely sliced
small bunch mint leaves, picked
25g natural roasted peanut, roughly chopped

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