Ingredients
1½ x 200g packets Pad Thai rice noodles
500g chicken mince
3 green spring onions, sliced, plus extra to garnish
½ x 80g tube Lemongrass Paste
2 tblsps kecap manis
1 large Lebanese cucumber
1 large carrot, peeled, shredded
2 cups shredded iceberg lettuce
1/3 cup bottled Vietnamese salad dressing
Vietnamese mint, thinly sliced long red chilli, Kewpie mayonnaise and lime wedges, to serve
Method
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Cook noodles according to packet directions. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
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Heat an oiled, large frying pan over a high heat. Add chicken, onions and lemongrass paste. Cook, stirring to break up mince, for about 5 minutes, or until browned. Stir in kecap manis. Remove from heat.
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Cut cucumber in half lengthways. Deseed. Thinly slice diagonally.
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Divide noodles, mince, cucumber, carrot and lettuce among serving bowls. Drizzle over dressing. Top with mint, extra onions, chilli and mayonnaise. Serve with lime wedges.