2 x 300g chicken breast fillets, trimmed
400ml can coconut milk
6 fresh kaffir lime leaves
100g pad Thai rice noodles
1 cup chopped fresh pineapple (200g)
100g mixed salad leaves
2 Lebanese cucumbers, trimmed, cut into batons
1⁄2 cup fresh Thai basil leaves
1⁄3 cup roasted salted peanuts, coarsely chopped
Lime wedges, to serve
1⁄4 cup satay sauce
1 tblsp kecap manis (Indonesian soy sauce)
1 tblsp fish sauce
1 tsp lime juice
Place chicken in a medium saucepan with coconut milk and lime leaves. Bring to a boil. Cover. Gently simmer, turning halfway, for about 15 minutes, or until cooked through. Remove from heat. Stand, covered, for 10 minutes.
2 Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for about 10 minutes, or until tender. Drain. Rinse under
cold water. Drain well.
3 Remove chicken from coconut milk, reserving 1⁄2 cup for dressing. Discard lime leaves. Thinly slice the chicken.
4 To make dressing, whisk all ingredients in a jug with reserved warm coconut milk until smooth.
5 Toss noodles in a large bowl with pineapple, salad leaves, cucumbers and basil. Transfer to a serving bowl. Top with chicken. Pour over dressing and sprinkle with nuts. Serve salad with lime wedges.