Thai Noodles

1. 1

   Plunge the vermicelli into a pot of boiling water.

2. 2

   Turn off the heat and let the vermicelli soften in the water for 4/5 minutes.

3. 3

   Drain and refresh under cold water.

4. 4

   Cook the chicken breast in a skillet.

5. 5

   Dice the fresh pineapple.

6. 6

   In a bowl, mix the sugar with the nuoc nam and the lime juice. Add the chopped garlic clove.

7. 7

   Cut the cayenne pepper, and remove the seeds as well as the white pith (this will dampen the taste a bit, if a hot spicy taste is preferred, do not remove the seeds and pith).

8. 8

   Cut the pepper into thin strips and put it in the bowl with the sauce.

9. 9

   Be careful to wash hands well and not rub eyes.

10. 10

    Pluck the leaves off the mint and coriander and chop.

11. 11

    Mix all ingredients and serve.

12. 12

    To prepare this salad, do not immediately mix the sauce with the noodles, do it at the last moment, otherwise the noodles will absorb all the sauce.

13. 13

    This recipe can also be prepared with shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.