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Place the chilli, garlic, vinegar and sugar in a saucepan and heat to dissolve the sugar. Remove from the heat and stir in the fish sauce.
Place the vegetables into a separate bowl, shred the chicken and add to the vegetables.
Heat a frying pan to hot and toast the noodles without oil until golden and crisp. Remove from the pan and cool.
Toss the dressing into the vegetables and chicken, and add the coriander. Serve the salad in a bowl and top with the peanuts and toasted rice noodles.
Typical values per serving when made using specific products in recipe
Energy | 2,217kJ/ 527kcals |
|---|---|
Fat | 19.8g |
Saturated Fat | 4.6g |
Carbohydrates | 49.2g |
Sugars | 23.9g |
Fibre | 4.7g |
Protein | 38.1g |
Salt | 2.5g |
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