This dish recalls pad Thai but is far lighter and much simpler to throw together. The dressing also pairs beautifully with seafood straight off the barbecue.
- 2 skinless chicken breasts
- 250 gm brown rice noodles (see note)
- 2 green mangoes, cut into julienne on a mandolin
- 150 gm daikon, cut into julienne on a mandolin
- 1 cup (loosely packed) bean sprouts
- 2 red shallots, thinly sliced on a mandolin
- 2 cups (loosely packed) soft herbs such as mint, thai basil and coriander
- coarsely chopped roasted cashew nuts, to serve
- 100 ml lime juice, plus finely grated rind of 1 lime
- 40 gm roasted cashew nuts
- 20 gm fresh turmeric, coarsely chopped
- 4 makrut lime leaves (see cook's notes p176) stems removed, torn
- 3 birdseye chillies, or to taste
- 3 garlic cloves
- 2 tbsp each fish sauce and coconut sugar
- 1Place chicken in a large saucepan, cover with cold water, bring to the boil and simmer until chicken is firm to the touch (8-10 minutes). Remove chicken from pan, reserving poaching liquid in saucepan, and refrigerate briefly to cool.
- 2Meanwhile, for turmeric-ginger dressing, process ingredients in a small food processor until smooth and season to taste.
- 3Bring poaching liquid back to the boil, add noodles and cook until al dente (4-5 minutes). Drain, rinse under cold running water and drain again. Arrange on a platter with mango, daikon, bean sprouts and shallot. Shred chicken over the top, drizzle with dressing to taste and serve scattered with herbs and cashew nuts.
Brown rice noodles are available from select health food shops.