Thai Chicken Noodles

2 standard portions

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Ingredients

• 1 tbsp Sesame oil
• 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 whole wheat noodles
• 1 Spring onion (Scallion) (sliced)
• 1 Radish (thinly sliced)

Method

1. Put 3 Garlic clove, 30 g Fresh ginger, 1 stalk Lemongrass, juice of 2 Limes, 1 tbsp Sesame oil, 1 tbsp Fish sauce, 1 tbsp Paprika, 30 g Fresh coriander (cilantro) and 1 Red chilli 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.
2. Heat 1 tbsp Sesame oil in a large pan and add 200 g Chicken breast and cook until browned all over, about 5 minutes.
3. Add the Thai paste and cook for a further 3 minutes.
4. Put 50 g Dried whole wheat noodles into a pan of boiling water and cook for 5 minutes.
5. Add 2 Carrot and 2 Courgette (zucchini) to the chicken and mix well. Cook for 5 minutes.
6. Serve the chicken and vegetables on top of the noodles and add slices of 1 Radish and 1 Spring onion (Scallion).