- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus 5 hrs marinating
- Effort: easy
For the marinade
- 2 chicken breasts, cut into cubes
- 1 lime, juice only
- dashes of fish sauce
- splashes soy sauce
For the stir-fry
- 250 g Thai rice noodles
- dashes of peanut oil
- 2-6 bird's eye chillies, chopped (depending on how hot you like it)
- splashes fish sauce
- 4 spring onions, chopped
- handfuls frozen peas
- 50-100 ml chicken stock
- handfuls coriander leaves, chopped
- 1 lime, quartered
1. For the marinade: put the chicken in a bowl with the lime juice, fish sauce and soy sauce. Cover and leave to marinate in the fridge for about 5 hours.
2. For the stir-fry: cook the rice noodles in a large pan of boiling water according to the packet instructions. Drain, cool under cold running water and set the noodles aside.
3. Pat the chicken dry with kitchen paper, heat a dash of peanut oil in a wok until smoking and fry the chicken until just browned (about 1 minute). Add the chillies and a splash of fish sauce.
4. Add the spring onions and peas and cook for further 30 seconds.
5. Pour in 50-100ml chicken stock enough so that the liquid is nearly all absorbed by the chicken (add it a little at a time). Once the chicken is cooked through (probably another minute), sprinkle over the coriander and tip in the reserved noodles.
6. Cook for another 30 seconds and then serve hot with lime wedges.
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