Name: Thai chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 gram dried rice stick noodles; 150 gram chicken breast fillet, sliced thinly; 2 tablespoon sweet chilli sauce; 1/2 teaspoon peanut oil; 200 gram green beans, halved; 2 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 2 fresh small red thai chillies, sliced thinly; 2 tablespoon water; 2 tablespoon fish sauce; 1/4 cup (60ml) lime juice; 6 green onions, sliced thinly; 2 cup (160g) bean sprouts; 1/4 cup firmly packed fresh coriander leaves; 1/4 cup firmly packed fresh mint leaves

Ingredients

200 gram dried rice stick noodles

150 gram chicken breast fillet, sliced thinly

2 tablespoon sweet chilli sauce

1/2 teaspoon peanut oil

200 gram green beans, halved

2 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

2 fresh small red thai chillies, sliced thinly

2 tablespoon water

2 tablespoon fish sauce

1/4 cup (60ml) lime juice

6 green onions, sliced thinly

2 cup (160g) bean sprouts

1/4 cup firmly packed fresh coriander leaves

1/4 cup firmly packed fresh mint leaves

Method

1.Place noodles in large heatproof bowl, cover with boiling water; stand until just tender, drain.

2.Meanwhile, combine chicken and half the sweet chilli sauce in small bowl.

3.Heat oil in wok; stir-fry chicken mixture until cooked. Add beans, garlic, ginger, chillies and the water to wok; stir-fry until beans are almost tender.

4.Add noodles to wok with remaining ingredients and remaining sweet chilli sauce; stir-fry until hot. Accompany with lime wedges, if you like.

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