From the wonderful Australian chef, Donna Hay. Simple, elegant, healthy and light.
6 oz rice noodles (the wide ones are nice)
2 x 7 oz cooked chicken breast fillets, sliced
2 long red chillies, deseeded and finely sliced
4 kaffir lime leaves, finely shredded
3 scallions, finely sliced
A handful of fresh cilantro leaves
A handful of fresh mint leaves
A handful of fresh basil leaves
Coconut milk dressing
1/2 cup coconut milk
1 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp caster sugar (superfine)
Place the rice noodles in a large bowl and cover with boiling water and stand for 4 to 6 minutes or until soft. Drain and rinse
Toss the noodles with the chicken, chili, lime leaf, onion, cilantro, mint and basil.
To make the coconut dressing, combine the coconut milk, fish sauce, juice and sugar.
Pur over the salad and serve