Griddled Chicken with Thai Noodles

Charmaine Lu -
  • 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