Add half of yellow thai curry paste into a bowl with the chicken and 2 tbsps of oil. Season with salt and pepper, mix together.

Place a large frying pan on medium heat, add 4tbsps of oil in with sunflower seeds, cook, stirring until toasted, 2-3 mins. Then add the remaining curry paste and cook for 1-2 mins. Transfer into a large mixing bowl.

Re-use the frying pan, place on medium-high heat with 2 tbsps of oil. Cook the chicken until fully cooked and starting to char, 8-10 mins, flipping half-way through. Transfer to a board and let cool.

Meanwhile, cook the vermicelli/rice noodles according to package instructions. Then, rinse under cold water until cool to the touch.

Stir the fish sauce through the sunflower seeds with the juice of the limes, taste and season with salt and pepper, if needed. Trim, halve and chop the cucumber into 1cm chunks, add to the dressing. Pick the mint, chop the tomatoes into 2cm pieces, peel and thinly slice the shallots. Add all three to the dressing.

Once the chicken has cooled, use two forks to shred it. Add the cold chicken and noodles into the mixing bowl, toss together. Taste and season with more salt, pepper, lime juice and fish sauce if needed.

Share the cold chicken noodle salad onto plates.