1 pack of Fresty Thai Coconut Curry
2 sheets of Rice Paper
1 cup of Rehydrated RiceNoodles
2 tbsp of Toasted Sesame Oil
½ an English Cucumber
½ a Red Pepper
½ cup of Thai Basil, Chopped
1 tbsp of Rice Wine Vinegar
½ cup of Peanut Butter
4 tbsp of Sriracha
2 tbsp of Soy Sauce
1/3 cup of green goddess dressing (1 cup whole milk Greek yogurt, 1 cup fresh parsley, 1 cup dill, mint, tarragon and/or cilantro, 2 tbsp chopped chives, 2 tbsp lemon juice, ½ tsp lemon zest, 1 tbsp extra-virgin olive oil, 2 tsp capers, 1 garlic clove, ¼ tsp sea salt, freshly ground black pepper) *Put in a food processor and blitz.

1. In a large bowl, add noodles and 2 tbsp of toasted sesame oil.
2. Cut the cucumbers and peppers into long thin pieces
3. Soak these vegetables in 1 tbsp of rice wine vinegar.
4. Bring a saucepan to medium heat (350°F). Once the pan has come to temp, add the pack of Fresty chicken, holding the sauce pouch for later.
5. Heat chicken until the moisture is almost fully evaporated. Add ½ pack of the Thai coconut curry sauce.
6. Gently soak rice paper sheets in warm water until they become flexible.
7. Add a ¼ cup of noodles and a ¼ cup of vegetables to the centre of the wrap. Sprinkle on some chopped Thai basil.
8. Roll up the rice paper wrap while folding in the sides.
9. In a separate bowl, add peanut butter, soy sauce, sriracha and the remaining Thai coconut curry sauce. Mix thoroughly and use as a dipping sauce.