Thai Chicken And Noodle Salad - cooking recipe

Ingredients

2 tbsp vegetable or peanut oil
2 lbs ground chicken
2 cloves garlic, crushed
1 tbsp finely grated fresh ginger
1 None fresh long red chili pepper, thinly sliced
3 tbsp fish sauce
2 tbsp plus 1/4 cup sweet chili sauce
5 oz rice vermicelli
1/3 cup lime juice
2 None baby Romaine lettuce, leaves separated
1 small cucumber, halved, seeded and thinly sliced
8 oz cherry tomatoes, halved
1/2 small red onion, halved and thinly sliced
1/3 cup cilantro leaves
1/3 cup mint leaves

Preparation

Heat oil in a large skillet on medium-high heat. Add ground chicken; cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add garlic, ginger and chili pepper; cook and stir for 1 min or until fragrant. Stir in 2 tbsp each of the fish sauce and chili sauce.
Meanwhile, soak noodles in boiling water in a medium bowl for 5 mins. Stir to separate strands; drain. Using scissors, cut vermicelli into shorter pieces.
Mix remaining 1 tbsp fish sauce, 1/4 cup chili sauce and lime juice in a medium bowl. Add a 1/4 of the dressing to vermicelli; toss well.
Arrange lettuce leaves on serving plates. Top with vermicelli mixture, cucumber, tomato, onion and 1/2 the herbs. Spoon chicken mixture over top; drizzle with remaining dressing. Top with remaining herbs.