• 400 g smoked chicken thinly sliced
• 1 Dole dragon fruit peeled and cut into thick slices
• 200 g rice stick noodles
• 1 red chilli finely sliced
• 1 red onion thinly sliced
• 1 cos lettuce chopped
• ½ handful fresh mint
• ½ handful fresh coriander
• 2 tbsp unsalted roasted peanuts roughly chopped
• 1 tbsp vegetable oil

Tamarind Dressing

• 1 tbsp tamarind paste
• 1 tbsp gluten free soy sauce
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 1 lime juiced
• 1 tbsp water

Step 1

Cook rice noodles according to packet instructions. Drain, rinse under cold water, and set aside in a large bowl.

Step 2

In a small bowl, whisk together tamarind paste, gluten-free soy sauce, fish sauce, brown sugar, lime juice, and water until sugar is dissolved. Taste and adjust lime or sugar to balance.

Step 3

Heat the cooking oil in a griddle or frying pan over medium-high heat. Add dragon fruit slices and cook for 1–2 minutes per side until lightly charred but still firm. Set aside.

Step 4

To the noodles, add lettuce, mint, coriander, red onion, and chilli. Add sliced smoked chicken and charred dragon fruit. Drizzle over most of the dressing and toss gently to coat.

Step 5

Divide salad between plates and top with roasted peanuts. Spoon over the remaining dressing to finish.

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