About this recipe:This stir-fry dish is both spicy and aromatic. Add more green curry paste if you dare. Try it with prawns or scallops for a change. Serve with jasmine rice instead of noodles if you prefer.
250g rice noodles
boiling water to cover
1 tablespoon peanut oil
1 onion, chopped
1 courgette, diced
75g sliced mushrooms
500g chicken stir-fry meat
3 tablespoons fish sauce
1 teaspoon green curry paste
2 tablespoons demerara sugar
350ml coconut milk
handful chopped fresh coriander
1 lime, quartered
Method Prep:15min › Cook:15min › Ready in:30min
Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
Heat the oil in a large wok or frying pan over medium-high heat. Cook and stir the onion, courgette and mushrooms until softened; remove from wok, reserving the oil, and set aside.
Reheat the remaining oil in the wok. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the wok and add the fish sauce, curry paste and sugar; stir to coat the chicken and vegetables with sauce.
Drain the rice noodles and add to the mixture. Pour the coconut milk into the wok and stir to combine. Sprinkle with coriander to serve. Serve each dish with a wedge of lime.