For the dressing
150g/5oz palm sugar
150ml/5fl oz fresh lime juice
1 tsp fish sauce
2.5cm/1in piece fresh root ginger, grated
5 lime leaves
1 lemongrass stalk, chopped
1 red chili, chopped
For the gluten free breadcrumbs
125g/4oz gluten free breadcrumbs
1 tsp chili flakes
salt and white pepper
pinch ground star anise
For the salad
2 chicken breasts, cut into strips
vegetable oil, for frying
1 mooli, grated
1 carrot, grated
1 pak choi, finely sliced
125g/4oz rice noodles, cooked
small handful chopped fresh coriander
For the dressing, place the palm sugar, lime juice and fish sauce in a saucepan and bring to the boil, stirring until the sugar has dissolved.
Add the grated ginger, lime leaves, lemongrass, and chili and return to the boil. Remove the pan from the heat and allow to cool. Strain the mixture through a sieve.
For the gluten free breadcrumbs, mix together all the ingredients in a bowl.
Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer).
Coat the chicken strips in the gluten free breadcrumbs and deep-fry for 3-4 minutes, or until golden-brown and the chicken is cooked through.
Remove the chicken from the oil with a slotted spoon and set aside to drain on kitchen paper.
Mix the mooli, carrot, pak choi, and noodles together in a bowl. Add the dressing, to taste and mix together until well combined.
Divide the salad among serving bowls, top with the chicken pieces and sprinkle over the coriander.
Recipe adapted from: Good Food
(Note: Hot oil can be dangerous. Do not leave unattended).