Thai mango and noodle chicken salad

INGREDIENTS

• 3 garlic cloves, crushed
• 2 tablespoons rice wine vinegar
• 2 tablespoons fish sauce
• 11/2 tablespoons lime juice
• 1 teaspoon caster sugar
• 2 mangoes, thinly sliced
• 1 cup fresh coriander leaves
• 1 long red chilli, seeded, thinly sliced
• 1/3 cup vegetable oil
• 500g Free Range Chicken Breast thinly sliced
• 150g dried thin rice stick noodles
• 1 Lebanese cucumber, seeded, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1 red capsicum, thinly sliced 
• 3 green onions, thinly sliced diagonally
• 1/2 cup small fresh mint leaves
• 2 tablespoons fried shallots

Directions 

• Step 1 

• Step 2
  Place noodles in a large, heatproof bowl. Cover with boiling water. Stand noodles for 7 minutes or until tender. Drain. Refresh under cold water. Drain. Return to bowl.
• Step 3
  Meanwhile, heat half the remaining oil in a large frying pan over medium-high heat. Add half the chicken. Cook, stirring occasionally, for 5 to 7 minutes or until chicken is browned and cooked through. Transfer to a plate. Cover to keep warm. Wipe pan clean. Repeat with remaining oil and chicken.
• Step 4
  Add chicken, cucumber, carrot, capsicum, onion, mint and remaining mango and coriander to noodles. Add half the remaining dressing. Toss to combine. Transfer to a large serving bowl.
• Step 5
  Top salad with fried shallots and remaining chilli. Drizzle with remaining dressing. Serve.