Ingredients

• 2 cloves garlic, peeled
• 2 coriander stalks and leaves, roots discarded
• 1/3 cup lime juice
• 1/3 cup rice wine vinegar
• 2 tbs sweet chilli sauce
• 8 chicken tenderloins
• 125 g dried rice vermicelli or bean thread noodles
• 1 tbs red curry paste
• 375 mL coconut-flavoured evaporated skim milk
• olive or canola oil spray
• 8 iceberg lettuce leaves
• 2 carrots, peeled and cut into matchsticks
• 4 spring onions (including green tops), chopped
• 2 cups bean sprouts
• 1 cup fresh coriander, chopped, extra

Method

1. Place garlic, coriander, lime juice and vinegar into a small food processor or blender and puree until smooth.
2. To make dipping sauce, remove 1/3 cup of mixture, stir in sweet chilli sauce and set aside.
3. Add remaining coriander mixture to chicken in a small bowl, stir to coat and set aside to marinate.
4. Place noodles in a large bowl and cover with boiling water.
5. Add curry paste to a small saucepan on medium heat. Cook, stirring, for 2 minutes until fragrant then turn to low heat and add evaporated milk. Stir until curry paste is mixed through, simmer for 1 minute, then add drained noodles. Mix well and remove from heat.
6. Spray a grill pan with oil and place on high heat. Cook chicken for 2-3 minutes each side.
7. To serve, place a chicken tenderloin in a lettuce leaf. Top with a spoonful of noodles, bean sprouts, carrots, spring onions and sprinkle with coriander. Spoon over ½ tablespoon of dipping sauce and roll up to eat.
8.  

Nutrition Information