INGREDIENTS
- ¼ cup fresh lime juice
- 1 tbsp brown sugar
- 1 zest of lime
- 2 tbsp fish sauce
- 1 tbsp sriracha
- 250g rice noodles
- 2 cups shredded cooked chicken
- 1 ripe and cut into cubes mango
- fresh basil
- fresh mint
- fresh cilantro
METHOD
- Cover noodles with boiling water from the kettle.
- Let stand 5 min or until tender.
- Drain and rinse.
- Whisk lime juice with brown sugar, lime zest, fish sauce and sriracha in a small bowl.
- Pour over noodles and toss well.
- Toss again with chicken, mango and herbs.