A saucepan and small bowl serving Thai chicken noodles

Child-friendly Thai chicken noodles

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Prep: 10 mins Cook: 15 mins - 20 mins

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 freeze any leftovers for another day

Nutrition and extra info

  • Freezable

Nutrition: Per serving (4 average portions)

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 x chicken breasts, cut into chunks
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1-1 ½ tbsp Thai curry paste (we used Thai Taste)
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 limes, juice of one, other quartered
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 50g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 3 nests egg noodles
  • handful chopped coriander, to serve

Method

  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.

  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.

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