2 Chicken Breasts
5cm ginger, thinly sliced
1 stalk lemongrass, very thinly sliced
400ml can coconut milk
1/2 Fresh lime
200g rice stick noodles
1/2 wombok, finely shredded
1 carrot, peeled, cut into matchsticks
1 cup bean sprouts
1 cup coriander leaves
1 cup mint leaves
4 kaffir lime leaves, finely shredded
1 long red chilli, seeded, thinly sliced lengthways (optional)
1/2 cup (80g) salted roasted peanuts, coarsely choppedPoached Coconut
At least 2 table spoons of Simply Stirred Vietnamese Mint and Coconut Dressing
Place the coconut milk, juice from half a small lime, Lemongrass stalk and Ginger in a saucepan and bring to a gentle simmer over medium heat.
Add the chicken breast, cover, and simmer gently for 15 minutes or until cooked through.
Once cooked, pull apart the Chicken with two forks to shred.
While chicken is simmering place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain well.
Place in a large bowl with the noodles, wombok, carrot, bean sprouts, coriander, mint, lime leaves and chilli. Drizzle with our Vietnamese Mint and Coconut Dressing, toss to combine.
Divide onto serving plates. Sprinkle with peanuts to serve.