Thai Chicken And Noodle Salad

• 2 tbsp vegetable or peanut oil
• 2 lbs ground chicken
• 2 cloves garlic, crushed
• 1 tbsp finely grated fresh ginger
• 1 None fresh long red chili pepper, thinly sliced
• 3 tbsp fish sauce
• 2 tbsp plus 1/4 cup sweet chili sauce
• 5 oz rice vermicelli
• 1/3 cup lime juice
• 2 None baby Romaine lettuce, leaves separated
• 1 small cucumber, halved, seeded and thinly sliced
• 8 oz cherry tomatoes, halved
• 1/2 small red onion, halved and thinly sliced
• 1/3 cup cilantro leaves
• 1/3 cup mint leaves

1. Heat oil in a large skillet on medium-high heat. Add ground chicken; cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add garlic, ginger and chili pepper; cook and stir for 1 min or until fragrant. Stir in 2 tbsp each of the fish sauce and chili sauce.
2. Meanwhile, soak noodles in boiling water in a medium bowl for 5 mins. Stir to separate strands; drain. Using scissors, cut vermicelli into shorter pieces.
3. Mix remaining 1 tbsp fish sauce, 1/4 cup chili sauce and lime juice in a medium bowl. Add a 1/4 of the dressing to vermicelli; toss well.
4. Arrange lettuce leaves on serving plates. Top with vermicelli mixture, cucumber, tomato, onion and 1/2 the herbs. Spoon chicken mixture over top; drizzle with remaining dressing. Top with remaining herbs.

vegetable, ground chicken, garlic, ginger, long red chili pepper, fish sauce, sweet chili sauce, rice vermicelli, lime juice, baby romaine lettuce, cucumber, cherry tomatoes, red onion, cilantro, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/22642 (may not work)