TIP: Try using pork or turkey mince instead of chicken for a change. Vietnamese mint can be replaced with regular mint.

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

Cook noodles according to packet directions. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.

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.

Cut cucumber in half lengthways. Deseed. Thinly slice diagonally.

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.

New Idea team