Directions

1. Prepare the veggies: Wash and julienne the carrot and cucumber. Slice the avocado thinly. Cut the lime into wedges. Rinse and pat dry the coriander leaves

2. Heat a large pan over medium heat. Add in the Sweet Thai Style Chicken Noodle Sauce and bring to a simmer.
3. Add the sliced chicken and cook for 8–10 minutes, stirring occasionally, until fully cooked. Remove from heat and let it cool slightly
4. Cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking
5. Fill a shallow bowl with warm water
6. Working one at a time, dip a rice paper sheet into the water for 2–3 seconds until slightly soft but still firm. Place it on a clean, damp surface or plate
7. In the center of the rice paper, layer a small amount of noodles, carrot, cucumber, avocado, and cooked chicken. Add a squeeze of lime juice and a few coriander leaves for freshness
8. Wrap the rice paper rolls by folding in the sides, then roll up tightly from the bottom, enclosing the filling.
9. Repeat with remaining rice paper sheets
10. Serve immediately with extra lime wedges or a dipping sauce of choice (e.g., sweet chilli or hoisin sauce)