Lyndey Milan's chicken larb with rice noodles

METHOD

1. Place the rice noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes or until the noodles are tender. Drain well, cover and set aside.
2. Heat oil in a wok or large frying pan over medium heat. Add chilli, garlic, ginger and kaffir lime leaves and cook, stirring, for 2 minutes or until fragrant.
3. Add chicken and cook over medium high heat, stirring frequently for 5 minutes or until cooked through.
4. Remove from heat and add fish sauce, lime juice, coriander, mint, red onion and mix well. Taste for seasoning.
5. Serve on rice noodles with a few springs of coriander and mint.