•  vegetable oil, for deep-frying
•  50g vermicelli rice noodles
•  1 long green chilli, chopped
•  1 x 425g can coconut milk
•  2 teaspoons fish sauce
•  1 teaspoon finely grated ginger
•  2 x 200g chicken breast fillets, trimmed and thinly sliced
•  1 cup round mint leaves
•  1 cup spearmint leaves
•  1 cup Vietnamese mint leaves
•  80g snow pea (mange tout) shoots+
•  shaved fresh coconut, to serve

  Heat the oil in a large, deep saucepan over medium heat until hot. Deep-fry the noodles, in batches, for 30 seconds or until crispy. Drain on absorbent paper. Place the chilli, coconut milk, fish sauce and ginger in a saucepan over high heat and bring to the boil. Reduce the heat to low, add the chicken and cook for 3–4 minutes or until cooked through. Remove the chicken from the liquid, reserving ½ cup (125ml), and place in a bowl with the round mint, spearmint, Vietnamese mint and salad leaves. Spoon over the reserved liquid, add the coconut and toss to combine. Serve tossed with the crispy noodles. Serves 4.
+ Snow pea shoots are the sweet tops of the snow pea plant. You can buy them from supermarkets, greengrocers and Asian grocers.