About the Recipe
This is one of those dishes that you can always pull out when you have guests coming over.
Usually served with a number of vegetable options that you can lay out in front of people so they can choose what to add. The only aspect of my version that requires any cooking is the protein. The rest can be grated and you can get some helping hands for that to make everyone feel involved!
Ingredients
1/2 cucumber, grated
3 carrots, grated
1/2 red cabbage, grated
200g chicken thighs
3 cloves garlic, roughy chopped
1 onion, roughly chopped or thinly sliced
5-6 chillis with/without seeds depending on how spicy you want it
1 thumb sized piece of ginger cut as finely as you can or grated
1 packet of rice paper wrappers
1 packet of rice noodles cooked/prepared according to package instructions
For the sauces:
4 tablespoons chunky peanut butter
2 tablespoons water
Squeeze of lime
Touch of soy sauce (light or dark, doesn’t matter too much)
6 tablespoons soy sauce
1 bunch coriander, roughly chopped
4 tablespoons water
Juice of 1 lime
Preparation
Chicken: fry the onion for around 1 minute before adding the chilli, ginger, garlic and chicken then fry until chicken is fully cooked.
Mix the sauces until relatively homogeneous.
To serve: place your rice paper in a bowl filled with warm water for around 10-15s until it is pliable. Then fill it with your desired vegetables and a small amount of chicken. Then dip in either sauce and enjoy!