Thai chicken lettuce wraps

Instructions

1 Combine all Thai sauce ingredients in a bowl and mix well.

2 Pour boiling water over noodles in a large heatproof bowl, and cover for 5 minutes. Drain well and snip with scissors in a few places to make them easier to eat. Set aside.

3 Heat a non-stick fry pan or wok on a high heat and spray with oil. Fry onion and capsicum for 3—4 minutes until softened. Remove from pan and set aside.

4 Heat pan again and cook chicken mince, breaking it up with a wooden spoon. Add half the Thai sauce and let it bubble until chicken is cooked — around 2—3 minutes.

5 Add cooked veges, noodles and remaining Thai sauce and stir well to combine.

6 Place a lettuce leaf on each plate and top with noodles and chicken mix, grated carrot and cucumber sticks. Scatter with cashews and coriander.