Thai chicken salad

Method

1. Cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water and drain
2. Heat a pan over a medium heat. Add oil, ginger and garlic and cook briefly
3. Add chicken and chilli flakes (if using) and cook until cooked through
4. Combine noodles, lettuce, tomatoes, coriander, spring onions, mung bean sprouts, vinegar, sugar, lemon juice and fish sauce
5. Divide noodle salad into four bowls and top with the chicken.