Ingredients
180g (6 oz) dried rice vermicelli noodles
2 tsp vegetable oil
4 skin-on chicken thigh fillets
½ tsp ground turmeric
¼ tsp ground black pepper
½ small wombok (Napa cabbage), cut into bite-sized pieces
1 small cucumber, sliced
½ cup mint leaves
3 tbsp roasted peanuts, finely chopped
sea salt
Thai-style Dressing:
3 garlic cloves
4 birds’ eye chillies
1 tbsp finely shaved palm sugar
3 tbsp fish sauce
3 tbsp lime juice
Instructions
STEP 1
To make the Thai-style dressing, use a mortar and pestle to pound the garlic and chillies to a rough paste. Then add the palm sugar, fish sauce and lime juice. Stir until the sugar dissolves.
STEP 2
Soak the rice vermicelli noodles in hot water for 2 minutes until tender. Drain and rinse under water until cool. Use scissors to roughly cut noodles into more manageable lengths. Set aside for later.
STEP 3
Toss the cabbage and cucumber with a pinch of salt and use your hands to mix and massage the salt into the vegetables. Allow to rest for 5 minutes. Then squeeze them dry and add them to the cooked noodles.
STEP 4
For the chicken, pat chicken pieces dry with paper towel. Season with salt and add the turmeric and pepper. Mix well. Heat a non-stick pan over medium-high heat. When the pan is hot, add 2 teaspoons of oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. Cook for 12 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2-3 minutes or until cooked through. Drain on paper towel and then slice.
STEP 5
Just before serving, toss the noodles and vegetables with the dressing and mint. Divide among serving bowls and top with the crispy chicken and sprinkle with the peanuts.
