Child-friendly Thai chicken noodles

Introduce exotic flavours to your kids with this subtly spiced, fragrant Thai chicken curry. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch

Prep:10 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 532
fat 26g
saturates 15g
carbs 34g
sugars 5g
fibre 4g
protein 37g
salt 0.84g

Ingredients

100g sugar snap peas
1 tbsp oil
2 spring onions, finely chopped
2 garlic cloves, crushed
1 tsp grated ginger
3 x chicken breasts, cut into chunks
1-1 ½ tbsp Thai curry paste (we used Thai Taste)
400ml can coconut milk
2 limes, juice of one, other quartered
50g frozen peas
3 nests egg noodles
handful chopped coriander, to serve

Method

Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.
Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.