This spicy salad is ideal for a BBQ. It’s stress free
too, as you can make it in advance.
Place the Thai rice noodles in a bowl of freshly boiled water for 8 to 10 minutes, stirring until soft. Stop them from overcooking by rinsing with cold water, then drain well.
Place the sliced mushrooms in a small bowl with the vinegar, sugar and salt. Leave for at least 15 minutes. Drain the mushrooms and place in a large salad bowl with the drained noodles, baby spinach and vegetables. Add the peanut and chilli dressing and mix well,
then sprinkle on the fresh mint.
Cook the drumsticks over a hot BBQ or grill for 35 to 40 minutes, until they are cooked through. Dip the hot drumsticks into the sesame seeds for a crunchy coating.
Divide the noodle salad between four plates and serve with the chicken drumsticks.