THAI SPICED CHICKEN WITH COCONUT AND CASHEW CRUMBLE
300g skinless, boneless chicken thighs, thinly sliced 1cm
2 tablespoons laksa paste (store bought)
120g rice-stick noodles or your favourite Asian noodles
1 carrot, peeled
125g broccolini, woody ends trimmed
100-125g cherry tomatoes
100g mung bean sprouts
Rice noodle dressing
1 tablespoon fish sauce or soy sauce
1 tablespoon lemon juice 1 tablespoon sweet chilli sauce
Coconut cashew crumble
30g salted, roasted cashew nuts, chopped
20g lightly toasted thread coconut
3 tablespoons roughly chopped coriander leaves and stalks
2 spring onions, thinly sliced on an angle
Bring a large pot of salted water to the boil.
In a medium bowl mix together chicken and laksa paste to coat chicken well. Set aside while you prepare the rest of the meal.
Cook noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 7 minutes, until tender. Drain noodles well, drizzle with a little oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat.
While noodles cook, prepare vegetables. Cut carrot in half lengthways and thinly slice on an angle; cut broccolini in half; cut cherry tomatoes in half. Mix all rice noodle dressing ingredients together in a small bowl.
Heat a drizzle of oil in a large fry-pan or wok on medium-high heat. Stir-fry chicken for 5-7 minutes, or until cooked through. Remove from pan and set aside. Return pan to high heat with a drizzle of oil. Add carrots and broccolini and cook for a further 2 minutes, until tender with a slight bite.
Add tomatoes, mung bean sprouts, drained noodles, rice noodle dressing and chicken to pan and toss to combine.
Continue to cook for 1 minute, until chicken and noodles are warmed through. In a small bowl, combine cashew nuts and coconut.
To serve, divide Thai spiced chicken and rice noodles between bowls. Top with coconut and cashew crumble and garnish with coriander and spring onions.