Chicken and carrot noodles with Thai vinaigrette

Tam West

For the dressing

1 tsp	Sesame oil
1 Tbsp	Rice wine vinegar
4 Tbsp	Olive oil
1	Chilli, deseeded and finely chopped

For the noodles

400 g	Dried flat rice noodles, or other noodles of your choice (Main)
8	Baby carrots, scrubbed (Main)
3	Radishes, quartered or thinly sliced
1 handful	Basil leaves, small leaves only
2	Chicken breasts, cooked and sliced, see below for tips (Main)

Directions

1. Place dressing ingredients in a small screw top jar, season with salt and shake well before using.
2. Cook rice noodles according to the packet instructions until al dente (6-8 minutes). Drain and refresh under cold water, drain well. Place in a large bowl.
3. Thinly slice the carrots lengthwise (a vegetable peeler is good for this), and add to the noodles. Add the radishes and basil with the sliced chicken. Drizzle over the dressing and toss gently to combine.

To cook the chicken:Cut through each chicken breast horizontally and open out (as if you were reading a book). Cover the opened-out chicken with baking paper and using a meat mallet or base of a small heavy saucepan, pound the chicken until it's about 5mm thick. Rub in a little oil and barbecue, grill or pan-fry for 2 minutes on each side or until the chicken meat is no longer springy.