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A saucepan and small bowl serving Thai chicken noodles

Child-friendly Thai chicken noodles

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2 adults + 2 children

Introduce exotic flavours to your kids with this subtly spiced, fragrant Thai chicken curry. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch

Nutrition: Per serving (4 average portions)
NutrientUnit
kcal532
fat26g
saturates15g
carbs34g
sugars5g
fibre4g
protein37g
salt0.84g
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Ingredients

  • 100g sugar snap peas
  • 1 tbsp oil
  • 2 spring onions , finely chopped
  • 2 garlic cloves , crushed
  • 1 tsp grated ginger
  • 3 x chicken breasts, cut into chunks
  • 1-1 ½ tbsp Thai curry paste (we used Thai Taste)
  • 400ml can coconut milk
  • 2 limes , juice of one, other quartered
  • 50g frozen peas
  • 3 nests egg noodles
  • handful chopped coriander , to serve

Method

  • STEP 1

    Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.

  • STEP 2

    Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.

Goes well with

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A star rating of 4 out of 5.14 ratings
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