Ingredients
4-5 boneless, skinless chicken thighs
250g noodles preferably rice
Oil for frying
2-3 large carrots
2-3 cucumbers
2-3 garlic cloves
1-2 red chilli
2 tbsp fish sauce
3-4 tsp caster sugar
1-2 limes
Preparation
First to prepare things for dressing of our dish finely chop the garlic and chilli and mix in a bowl with the fish sauce and 1 tsp sugar. Put the chicken in a bowl and pour over half the dressing. Reserve the rest material.
Add 2 tbsp lime juice and 3-4 tsp sugar, to taste, to the reserved material for dressing.
Cook the noodles according to standard time given in pack. Drain and rinse under warm water.
Heat a splash of oil in a pan over a high heat. Shake excess marinade from the chicken and fry for 3-4 minutes on each side until cooked through.
Put the noodles in a bowl and toss with the veg ribbons and material reserved for dressing.
Slice the chicken thhighs into strips. Toss with the veggie noodle and serve.
