Ingredients
The following ingredients have 4 Servings
- 200 g Chicken breast (cut into chunks)
- 2 Carrot (cut into thin batons)
- 2 Courgette (zucchini) (sliced length ways using a peeler)
- 3 Garlic clove
- 30 g Fresh ginger (peeled)
- 1 stalk Lemongrass (bruised and chopped)
- 2 Limes (juice only)
- 1 tbsp Sesame oil
- 1 tbsp fish sauce
- 1 tbsp paprika
- 30 g Fresh coriander (cilantro) (cilantro)
- 1 Red chilli (sliced)
- 50 g dried wholewheat noodles
- 1 Spring onion (Scallion) (sliced)
- 1 Radish (thinly sliced)
Instruction
- Put the paste ingredients into a food processor and blend into a paste. If you don't have a food processor, you can use a pestle and mortar or just chop everything very, very finely.
- Heat a little sesame oil in a large pan and add the chicken and cook until browned all over, about 5 minutes.
- Add the Thai paste and cook for a further 3 minutes.
- Put your noodles into a pan of boiling water and cook for 5 minutes.
- Add the vegetables to the chicken and mix well. Cook for 5 minutes.
- Serve the chicken and vegetables on top of the noodles and add slices of radish and spring onions (optional)
