THAI SPICED CHICKEN WITH COCONUT AND CASHEW CRUMBLE
Thai spiced chicken
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