For Spice I Am dressing, pound garlic and birds-eye chillies with mortar and pestle to make a smooth paste. Mix with palm sugar, fish sauce, lime juice and olive oil. Stir well and set aside.
Combine Thai cooked king prawns, lemongrass, green onions, spring onion, kaffir lime leaves, mint leaves and cashews together in a bowl. Add 2 -3 tablespoons of dressing and toss well to coat.

Tip: I suggest you use  a circular salad stack (or PVC ring), sprayed with oil, if you wish to achieve the same shape – and that you reduce the quantity of chillies if you don’t like too much heat (in fact I suggest you start with just one or two chillies and add more to taste!).  Look for farmed Thai prawns, which are both affordable and free from chemicals and antibiotics. If you use the circular salad stack, move the salad to a platter by sliding a flat spatula underneath.  Ease it out then carefully remove the stack.

Serves 4 – 6
Bring a saucepan of water to the boil and add two of the celery stalks, the eschalot,  a couple of slices of fresh ginger and the peppercorns.  When the stock is boiling, add the chicken breasts and return to the boil. Simmer for five minutes, skimming off any scum that comes to the top. Remove from heat and cover with a lid. Leave to stand for 20 minutes, then remove from water and allow to cool.  This will give you juicy perfectly cooked chicken.
Make the dressing: in a small bowl, mix together the soy sauce, rice wine vinegar, garlic, chillies, green onions,  sugar and salt. Grate the remaining ginger and add to the dressing. Leave to stand to combine the flavours.
Cut remaining celery into thin slices, re-stack and cut into thin matchsticks then toss together with the sesame oil and cooked drained noodles. When chicken is cool, pull apart into shreds about 3cm long and 1cm wide. Mix chicken with noodles and celery, add the dressing and leave to stand five minutes.
Meanwhile, dry roast the sesame seeds in a frying pan tossing over medium heat until they turn golden brown. Tear the coriander leaves into the salad, sprinkle over the sesame seeds, toss well to combine and serve immediately.