A Thai style noodle dish with delicious herbs and spices.
Take a large saucepan and warm the curry paste.
Add the chicken to the pan and lightly brown on all sides.
Add the curry powder, coconut milk and chicken stock.
Simmer 20 minutes until the chicken is cooked through.
To another large pan of boiling water add 200g of the noodles and cook for no more than a minute, drain and reserve.
Heat the groundnut oil in a wok and fry the remaining noodles for seconds, until crisp.
Divided the soft noodles between bowls and add a dash of dark soy to each one.
Pour over the chicken and sauce, scatter over the onions, coriander.
Finally break a portion of crisp noodles, place on top and serve with a lime wedge.
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