These Thai flavours certainly pack a punch so if you're not a fan of spice go easy on the ginger and chilli.
To make this you'll need:
- 1 tsp caster sugar
- 1 clove garlic,sliced
- 200g egg noodles
- 1 limes, juice and zest
- 4 spring onions , sliced
- 3 large carrots, peeled and sliced with the peeler
- 1 tbsp mint
- 2 tbsp coriander
- 2 tbsp sesame oil
- 3 cm root ginger, peeled and finely grated
- 1 red chillies, deseeded and finely chopped
- 3 tbsp olive oil
- 2 chicken breast fillets , skinless, sliced
- 1 tbsp Thai fish sauce
Mix your lime zest and juice with the sugar, fish sauce, ginger, garlic, chilli and 1 tbsp of the Sesame oil and set to one side.
Heat a couple of tablespoons of the Sesame oil in a large frying pan or wok and stir fry the chicken for 4-5 minutes until golden in places and cooked through.
Add the carrots, spring onions and noodles and stir fry until piping hot.
|Using a peeler to slice your way through the carrots gives the perfect stir fry result!|
Remove from the heat add the dressing you made earlier, the mint and the coriander then toss to mix and serve. Delicious!