Thai spices add zing to chicken
A speedy week night dinner that will tantalise your taste buds.
Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz
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.
The coconut and cashew crumble in this recipe is super simple and adds the X-factor.