Ingredients Jump to Instructions ↓

  1. 250g rice noodles boiling water to cover

  2. 1 tablespoon peanut oil

  3. 1 onion, chopped

  4. 1 courgette, diced

  5. 75g sliced mushrooms

  6. 500g chicken stir-fry meat

  7. 3 tablespoons fish sauce

  8. 1 teaspoon green curry paste

  9. 2 tablespoons demerara sugar

  10. 350ml coconut milk handful chopped fresh coriander

  11. 1 lime, quartered

Instructions Jump to Ingredients ↑

  1. Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.

  2. Heat the oil in a large wok or frying pan over medium-high heat. Cook and stir the onion, courgette and mushrooms until softened; remove from wok, reserving the oil, and set aside.

  3. Reheat the remaining oil in the wok. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the wok and add the fish sauce, curry paste and sugar; stir to coat the chicken and vegetables with sauce.

  4. Drain the rice noodles and add to the mixture. Pour the coconut milk into the wok and stir to combine. Sprinkle with coriander to serve. Serve each dish with a wedge of lime.


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