A deliciously light and zingy salad. Thai basil has a more intense, citrus flavour, but you can use ordinary European basil in a pinch.
Place the chicken into a bowl. Place the rest of the ingredients for the chicken into a pestle and mortar or food processor and blend to a fine purée. Pour over the chicken and mix well to coat then set aside in the fridge for at least one hour.
Place a large steamer over a large pan of water, place one layer of chicken pieces into the steamer, cover and steam for 5-6 minutes until just cooked through.
Remove the chicken from the steamer, set aside then repeat with the remaining chicken pieces.
For the dressing, place all the ingredients into a pestle and mortar or food processor and blend until well combined. Set aside.
For the salad, pour boiling water over the noodles and leave to soak for five minutes. Drain, then toss the noodles with two-thirds of the dressing and leave to infuse for 5-10 minutes.
Add the remaining salad ingredients and mix well to combine.
To serve, add the chicken to the salad and toss well to combine. Finish with a drizzle of the remaining dressing.
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James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.
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