Ingredients

• 4 boneless
• skinless chicken breasts
• cut into strips
• 10cm/4in piece fresh ginger
• peeled and roughly chopped
• 2 garlic cloves
• roughly chopped
• 3 tbsp soy sauce
• 1 tbsp tamarind
• 1 lime
• juice only
• 2 tbsp basil leaves
• picked
• 1½ limes
• juice only
• 2 tbsp palm sugar
• 1 tbsp dark soy sauce
• 2 garlic cloves
• crushed
• 1 tbsp ginger
• finely grated
• 3 tbsp fish sauce
• 3 red chillies
• seeds removed
• finely chopped
• 250g/9oz fine rice noodles
• 4 spring onions
• finely sliced
• 2 carrots
• peeled and julienned
• 2 tbsp chopped basil leaves
• 2 tbsp chopped mint leaves
• 2 tbsp chopped coriander leaves
• 6 tbsp roasted peanuts

Directions

• Place the chicken into a bowl. Place the rest of the ingredients for the chicken into a pestle and mortar or food processor and blend to a fine purée. Pour over the chicken and mix well to coat then set aside in the fridge for at least one hour.
• Place a large steamer over a large pan of water
• place one layer of chicken pieces into the steamer
• cover and steam for 5-6 minutes until just cooked through.
• Remove the chicken from the steamer
• set aside then repeat with the remaining chicken pieces.
• For the dressing
• place all the ingredients into a pestle and mortar or food processor and blend until well combined. Set aside.
• For the salad
• pour boiling water over the noodles and leave to soak for five minutes. Drain
• then toss the noodles with two-thirds of the dressing and leave to infuse for 5-10 minutes.
• Add the remaining salad ingredients and mix well to combine.
• To serve
• add the chicken to the salad and toss well to combine. Finish with a drizzle of the remaining dressing.