Thai chicken and vermicelli salad

Whip up a fragrant Thai dish in 15 minutes with this quick and easy chicken and vermicelli noodle salad.

Recipe «Thai chicken and vermicelli salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 100g rice vermicelli noodles, 2 tsp peanut oil, 500g Coles RSPCA approved chicken mince, 1 red onion, thinly sliced, 1 tsp Gourmet Garden lemongrass , 1 tsp Gourmet Garden ginger, 1/4 cup sweet chilli sauce, 1 carrot, peeled, cut into matchsticks , 1 cup coriander leaves, 12 butter or iceberg lettuce leaves, 1/2 cup mint leaves, 2 tbsp roasted peanuts, coarsely chopped.

Ingredients:

• 100g rice vermicelli noodles 
• 2 tsp peanut oil 
• 500g Coles RSPCA approved chicken mince 
• 1 red onion, thinly sliced 
• 1 tsp Gourmet Garden lemongrass 
• 1 tsp Gourmet Garden ginger 
• 1/4 cup sweet chilli sauce 
• 1 carrot, peeled, cut into matchsticks 
• 1 cup coriander leaves 
• 12 butter or iceberg lettuce leaves 
• 1/2 cup mint leaves 
• 2 tbsp roasted peanuts, coarsely chopped 

Instructions

1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 mins to soak. Drain well.
2. Meanwhile, heat the oil in a wok over high heat. Add the mince and stir-fry for 5 mins or until cooked through. Add the onion, lemongrass and ginger and stir-fry for 30 seconds or until fragrant. Add half the sweet chilli sauce and stir-fry for 1 min or until well combined. Remove from heat.
3. Add the noodles, carrot and half the coriander to the wok. Toss to combine.
4. Divide lettuce leaves among serving plates. Spoon mince mixture among leaves. Drizzle with remaining chilli sauce and top with mint, peanuts and remaining coriander.