4 x 150g crumbed chicken schnitzels
Vegetable oil for shallow frying
Chopped roasted, unsalted peanuts and lime wedges, to serve
100g rice vermicelli (2 x 50g bundles)
1 large carrot (200g), peeled, shredded
1 large Lebanese cucumber (200g), halved lengthways, thinly sliced diagonally
3 green spring onions, thinly sliced diagonally
1 cup chopped fresh coriander
¼ cup sweet chilli sauce
2 tablespoons soy sauce
2 tablespoons lime juice
To make salad, prepare noodles according to packet directions. Drain. Rinse under cold water. Drain again. Cut into shorter lengths with kitchen scissors. Transfer to a large bowl. Add carrot, cucumber, onions and coriander.
Stir sauces and juice in a small jug until combined. Add half to noodle mixture. Toss well. Refrigerate while cooking schnitzel. Reserve remaining sauce mixture.
Heat enough oil to come 1cm up the side of a large frying pan, over a medium to high heat. Add schnitzels in a single layer. Cook for 2 to 3 minutes on each side or until golden brown and cooked through. Drain on absorbent kitchen paper. Cut into 2cm wide strips.
To serve, transfer salad to a large plate. Top with chicken. Drizzle over remaining sauce mixture. Sprinkle with peanuts. Serve with lime wedges.