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