Fresh Chicken Vermicelli

Submerge the noodles in cold water in a wide pot

Soak in the water for 5-8 min (off of the heat), or until loosened and softened

Set the pot over a medium heat for 5-8, until warmed and tender

Drain and rinse completely and set aside for step 7

Zest and juice the lime[s] straight into a processor (reserve the lime skins for step 4)

Peel and roughly chop the ginger (scrape the skin off with a teaspoon)

Chop the chilli roughly, discarding the stalk

Chop the coriander roughly, including the stalks

Place the chicken thighs in a pan (with a lid), cover with 150ml [200ml] boiling water

Add the reserved lime skins from step 2

Add a big pinch of salt, and a lid

Cook on a low-medium heat for 15 min or until the chicken is cooked through and tender

Meanwhile, add the ginger, chilli, fish sauce, honey, coriander, peanuts, sesame oil
and soy sauce to the processor

Blitz to a rough paste- this is your fresh chutney

Peel and top and tail the carrot[s]

Continue to peel lengths off of the carrot, until you end up with a pile of carrot 'ribbons'

Peel as far as you can, then grate the inner stem

Slice the spring onion[s] finely 

Combine the cooked noodles in a large bowl with the carrot, spring onion and half the coriander chutney

Mix well (use your hands here!)

Remove the lid from the chicken pan

Transfer the cooked chicken to a clean board, leaving the liquid behind

Slice the chicken thinly (with a knife and fork)

Return the chicken juice pan to a medium high heat and reduce by half

Add the chicken back to the pan, and stir in the remaining chutney