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

❚❚❚1 tablespoon fish sauce or soy sauce 1 tablespoon lemon juice 1 tablespoon sweet chilli sauce

❚30g salted, roasted cashew nuts, chopped

20g lightly toasted thread coconut

❚❚3 tablespoons roughly chopped coriander leaves and stalks

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