Easy Thai Chicken Noodles
Easy Thai Chicken Noodles



  • 100g sugar snap peas, blanched
  • 1 tbsp veg oil
  • 2 chopped spring onions
  • 2 crushed garlic cloves
  • 1 tsp grated ginger
  • 400g tin of coconut milk
  • 3 chicken breasts, chopped into chunks
  • 1.5 tbsp Thai curry paste
  • 2 limes, one quartered, the other juiced
  • 50g peas
  • 3 nests of noodles
  • Coriander, chopped to serve
  • Heat the oil in a frying pan and add the ginger, chicken, garlic, and spring onions to gently fry for a couple of minutes. Stir in the curry paste, cook for a minute more, then pour in the coconut milk, lime juice, sugar snaps, and peas. Bubble for 5-6 mins, or until the chicken is cooked through.
  • Meanwhile, cook the noodles according to packet instructions, then drain and stir into the sauce. Serve with a scattering of coriander and some lime wedges.
20 mins
3 serving

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