Thai Chicken Salad

Ingredients
250g rice noodles
8 chicken thighs
cornflour (to lightly coat chicken)
150grams green beans
Rock melon/ pawpaw/ papaya
1 red onion
200grams cherry tomatoes
Handful of coriander
Chopped nuts to serve

Dressing:
5 tbsp fish sauce
5 tbsp lime juice
4 tbsp castor sugar
large pinch of chilli flakes

Method
Drop noodles into boiling water & cook for 4mins. Drain into colander under cold water.

Dust chicken thighs with cornflour, fry then cut into thick strips.

Blanch beans for 3mins, drain under cold water.

Put chicken, beans and chopped melon onto noodles, thinly sliced red onion, halved cherry tomatoes and coriander into a bowl.

Blend dressing ingredients and adjust flavour to taste.

Pour over salad and sprinkle with chopped nuts