Method

• Warm the lime juice and coconut sugar and stir to combine until the sugar has dissolved
• Finely chop the red chilli and add to the lime juice with the ginger and fish sauce
• Refrigerate until ready to use
• Place the chicken in a pot with the coconut cream
• If the coconut cream doesn’t cover the chicken top up with water
• Bring to the boil and then reduce to a simmer
• Cook the chicken until it is cooked through
• Remove from the coconut cream, shred with two forks and cool down before refrigerating
• Cook the rice noodles as per instructions on packet and drain of water
• Refrigerate until needed
• Roast and roughly chop the peanuts
• Roughly chop the coriander and thai basil
• Toss all the ingredients together with the dressing and serve