In a small bowl whisk together 4tbs fish sauce, 2tbs vegetable oil, 3 garlic cloves finely chopped, 2tbs finely chopped fresh red chilli, and 2tsp brown or palm sugar.

In a separate bowl pour half of the sauce over 4 chicken breasts (skinned) and set aside.  Add the juice of 2 limes and 3tbs brown or palm sugar to the rest of the sauce and whisk till well blended.

Place 200g rice vermicelli in a shallow dish and pour over boiling water and set aside till softened. Drain, rinse under cold water, drain again and place in a large serving bowl.

To the bowl add the sauce, two small cucumbers finely sliced, 4 spring onions finely sliced, a large handful of mint, finely sliced and 3tbs roasted crushed peanuts and mix well.

Remove the chicken from the marinade and fry in a large pan drizzled with a little oil till cooked through (keep a watch so as not to overcook!). Slice.

Divide the rice noodle salad between four plates and top with the chicken slices.

Serves 4.