Instructions

1. Cook the noodles according to packet instructions until they are cooked but still have a bit of bite. They shouldn’t be cooked completely as you will be cooking them again later.
2. Drain the noodles and rinse under cold water.
3. Meanwhile, proceed with the rest of the recipe.
4. Add a few tablespoons of oil into a large wok or frying pan and place on high heat.
5. Cook the chicken until it is cooked through and golden in colour on both sides.
6. Remove the chicken to a chopping board and let it rest while you proceed with the rest of the recipe.
7. Add the garlic, ginger, chilli, and coriander (cilantro) stems to the hot pan.
8. Stir until everything is fragrant.
9. Add the vegetables and cook for a few minutes.
10. Pour the coconut milk and fish sauce into the pan.
11. Turn the heat down to medium and allow everything to simmer gently for about 5 minutes until the vegetables have softened a bit.
12. Add the lime juice.
13. Taste for seasoning as you might want to add a splash more fish sauce.
14. Stir in the noodles until it is coated in the coconut sauce.
15. Cook for a few minutes for the noodles to absorb some of the coconut sauce.
16. If you find that the noodles have absorbed too much liquid, simply add some boiling water to the pan.
17. Remove the pan from the heat.
18. Slice the chicken breast fillets into thick medallions.
19. Serve with noodles with the sliced chicken.
20. Garnish with the remaining coriander (cilantro) and a squeeze of lime juice.