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600g (1.32 lb) chicken thigh or breast fillets, cut into roughly 3cm cubes
1 bottle Marion’s Kitchen Thai Spicy Satay (go to where to buy to find a store)
200g (7 oz) dried rice vermicelli noodles
1 cucumber, cut into bite-sized pieces
finely sliced long red chillies, to serve (optional)
coriander and Thai basil leaves, to serve
lime wedges, to serve
Preheat oven grill on high.
Combine the chicken with half the bottle of Thai Spicy Satay Sauce. Spread the chicken pieces out onto a baking tray lined with foil. Cook under the oven grill for 15-20 minutes or until cooked through.
In the meantime, cook the rice vermicelli in boiling water for 2 minutes or until tender. Drain and rinse under running water or plunge into iced water until cool. Divide the noodles among four serving bowls.
To serve, top the noodles with the cucumber and the cooked chicken. Top with chillies if using, the herbs and serve with extra satay sauce to drizzle over and a lime wedge.
– Make this a meat-free dish by using the marinade with firm tofu and char grill it instead of the chicken.
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