LEMONGRASS CHICKEN WITH VERMICELLI SALAD

SERVES 4 PREP + COOK 30 MINS COST $$$$$

2 x 100g bundles bean thread vermicelli 1 tbsp peanut oil 600g chicken thigh fillets, thinly sliced 1 garlic clove, crushed 2 x 10cm lemongrass sticks, thinly sliced 1 tbsp fish sauce 1 carrot, matchsticks 2 cups shredded iceberg lettuce (see tip) ½ Lebanese cucumber, seeds removed, thinly sliced ¼ cup roasted unsalted peanuts, chopped coarsely 4 thinly sliced radishes, trimmed ½ cup loosely packed fresh mint leaves ½ cup loosely packed fresh coriander leaves

CHILLI DRESSING ¼ cup white sugar

½ cup water 2 tbsp white vinegar 1 small red chilli, chopped

Place vermicelli in a medium heatproof bowl and cover with boiling water. Stand until just tender and drain.

2 CHILLI DRESSING Combine sugar and water in a saucepan. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat and simmer 5 mins. Remove from heat. Stir in vinegar and chilli.

Heat oil in a wok over high heat. Stir-fry chicken in batches 2 mins. Add garlic and lemongrass to chicken. Stir further 1 min. Add fish sauce and stir-fry until hot.

Serve vermicelli with carrot, lettuce, cucumber and chicken mixture. Sprinkle with nuts, radish and herbs. Drizzle chilli dressing over.