I finally wanted to try out one of my favourite restaurant dishes so I attempted to duplicate one on my own. for some reason it is an interesting and tasty yet filling dish.

I got enough courage to attempt posting one of them to FA once I got the "food photography right".

Results are pretty good and I cant really tell the difference... Though if your adventurous fry up 3-4 spring rolls and add it to your salad after.

Anyways here is my version and supper for the next two days.:

SALAD

- 1/3 package Rice Vermicelli Noodles (in my case 3 'bundles' from a package)
- 2 Coloured Bell Peppers cut into thin strips (any colour but green. I used orange and red)
- 1 large cucumber cut in half, then sliced thinly (cut into 'half moons')
- 3 green onions sliced thinly
- 1 package sliced mushrooms (I used button but oyster, shiitake, or portabello would work even better)
- 1/2 package traditional dry coleslaw mix (carrots, red cabbage, green cabbage)
- 1 or 1 and a half bunches of coriander leaves (stems removed)
- Handful of thinly sliced basil (use the 'Chiffonade cut' if you know how to)
- 3 chicken breasts marinated, then broiled or grilled -- Thinly sliced
- Special Dressing to taste (in the bowl)
- Handful of crushed unsalted roasted cashews or peanuts (garnish)

DRESSING
(you can save this easily in a lidded glass container, I am using a bowl here):

4 tbsps liquid honey
2 tbsps brown sugar
4 tbsp fish sauce
3 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp crunchy peanut butter (optional)
4 garlic cloves fine minced
Juice of 2-3 limes
4-5 'Thai' chilies (I like mine a bit hotter), finely minced
Dash of ground ginger
Salt to taste

Whisk ingredients adjusting to taste, then place in a sealable non-reactive container. Set aside some of the dressing and omit chilies for marinading chicken in.

CHICKEN:

- 3 large boneless/skinless chicken breasts, (remove the fillets and score the flesh on each side in a diamond pattern. You can use the fillets as well for this dish)

- 2-3 tablespoons sesame and vegetable oil (half and half)
- 1/2 bunch coriander leaves (stems removed)
- 4 whole Thai Chilies
- enough dressing from above to cover to top of breasts

Assemble marinade ingredients in a large glass dish, then place chicken in marinade. Cover chicken with coriander leaves and place a piece of plastic film on the dish. Refrigerate for about 3 hours turn chicken over half way through.

Remove from dish and clean off coriander leaves. Sear meat in pan with hot oil for 2-3 minutes per side-- or until marinade begins to caramelize.
Transfer to 350F/(180C) oven or continue to cook on low stove-top heat until thoroughly cooked.

Slice meat on an 'angled bias' and set aside for assembly.


ASSEMBLY

Heat a shallow pan of water to a rolling boil with a bit of oil and set your noodles in the water to soak. Use enough water to cover your noodles.

Turn down your water and let the noodles soak till soft. Drain the noodles in a wire colander and rinse with cold water. Place noodles on a large clean tea towel to dry then cook your chicken.

Transfer noodles to a serving bowl full of the 'slaw mix' for assembly.

While this is going heat a small amount of oil in a pan and stir-fry the peppers, onions and mushrooms until just starting to wilt. Then place over noodles.

Place cooked chicken on top of the vegetables then arrange cucumbers and herbs on top of the chicken. Drizzle the dressing/sauce over the combination, then garnish with the nuts.

Mix, then serve and enjoy.