Child-friendly Thai chicken noodles
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2 adults + 2 children
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- 100g sugar snap peas
- 1 tbsp oil
- 2 spring onionsfinely chopped
- 2 garlic clovescrushed
- 1 tsp grated ginger
- 3 x chickenbreasts, cut into chunks
- 1-1 ½ tbsp Thai curry paste(we used Thai Taste)
- 400ml can coconut milk
- 2 limesjuice of one, other quartered
- 50g frozen peas
- 3 nests egg noodles
- handful chopped corianderto serve
Nutrition: Per serving (4 average portions)
- kcal532
- fat26g
- saturates15g
- carbs34g
- sugars5g
- fibre4g
- protein37g
- salt0.84g
Method
step 1
Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.
step 2
Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.
