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Ingredients
Method
- 200g rice noodles
- 25g Thai basil
- 10g chopped ginger
- 1 crushed garlic clove
- 1 chopped red chilli
- 30g desiccated coconut
- 1 lime, juice only
- 1.5 tsp Thai fish sauce
- 2.5 tbsp veg oil
- 400g chicken breast fillets
- 200g snow peas, sliced
- Cook the noodles according to packet instructions, then drain and refresh under cold water. Place the basil in a blender with the garlic, ginger, chilli, lime juice, coconut, fish sauce, oil and 2 tbsp of water. Whizz to a paste and set aside.
- Flatten the chicken breasts to 1cm thick, then coat with a splash of oil and some seasoning. Griddle for 4 mins on each side or until cooked through and char-lined. Toss the noodles with the Thai basil ‘pesto’ sauce and the snow peas, then divide between 2 plates and top with the griddled chicken.
30 mins
2 serving
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