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Poached chicken and bang bang salad

Fruit and vegetables

2 lemongrass sticks, smashed
2 Thai red chillies
1 garlic bulb
2cm/¾in piece ginger, peeled and sliced
2 tbsp coriander roots/stalks
2 garlic cloves, finely chopped
1 lime, juice only
3 garlic cloves, finely chopped
2 tsp ginger paste
2 Thai red or green chillies, chopped
3–4 limes, juice only
100g/3½oz beansprouts
100g/3½oz sugar-snap peas, sliced
¼ red or white cabbage, sliced
1 red pepper, sliced
¼ Chinese cabbage, shredded
¼ cucumber, thinly sliced
1 bunch coriander, chopped, to serve
1 bunch mint, leaves picked, to serve

Tins, packets and jars

4 tbsp smooth peanut butter
1 tsp sriracha or other chilli sauce
300g/10½oz thick egg noodles

Cooking ingredients

1 tbsp coriander seeds
2 star anise
1 tbsp black or white peppercorns
100ml/3½fl oz Thai fish sauce
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp fish sauce
salt and freshly ground black pepper
6 tbsp Thai fish sauce
salt and freshly ground black pepper
3 tbsp peanuts, toasted and chopped, to serve
2 tbsp sesame seeds, toasted, to serve

Meat, fish and poultry

1 small whole chicken (about 1.25kg/2lb 12oz)

Other

6 lime leaves
1 tsp palm sugar
200ml/7fl oz warm chicken poaching liquor (see above)
palm sugar, to taste

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