Yellow Chicken Noodles

Serves 4, Prep and Cook: 15 mins

200g packet dried pad Thai rice

stick noodles

1 tblsp olive oil

500g chicken breast stir-fry

strips

1 onion, halved, thinly sliced 2 carrots, peeled, halved lengthways, thinly sliced diagonally

¹⁄³ cup yellow curry paste 270ml can coconut milk 200g snow peas, trimmed, cut in

half lengthways

2 tblsps fish sauce

1 Prepare noodles according to packet directions. Drain. Rinse under cold water. Drain well.

2 Meanwhile, heat oil in a large wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until browned. Remove.

3 Add onion and carrots to same hot wok. Stir-fry for about 2 minutes, or until tender. Add paste. Cook, stirring for 1 minute.

4 Return chicken to wok with noodles, coconut milk, snow peas and sauce. Stir-fry for a further 2 minutes, or until chicken is cooked and sauce is slightly thickened. Remove from heat.

5 To serve, divide among serving bowls.