Vermicelli Noodle Salad with Lemongrass Chicken

Ingredients

• Lemongrass chicken with vermicelli salad
• 200 gram bean thread vermicelli
• 1 tablespoon peanut oil
• 3 (600g) chicken thigh fillets, sliced thinly
• 2 x 10cm sticks fresh lemon grass (40g), sliced thinly
• 1 clove garlic, crushed
• 1 tablespoon fish sauce
• 2 cup (120g) shredded iceberg lettuce (see notes)
• 1 (120g) medium carrot, cut into matchsticks
• 1/2 (130g) lebanese cucumber, deseeded, sliced thinly
• 1/4 cup (35g) roasted unsalted peanuts, coarsely chopped
• 4 radishes (140g), trimmed, sliced thinly
• ½ cup loosely packed fresh mint leaves
• ½ cup loosely packed fresh coriander leaves
• Chilli dressing
• 1/4 cup (75g) white sugar
• 1/2 cup (125ml) water
• 2 tablespoon white vinegar
• 1 fresh small red thai chilli, chopped finely