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ÌýA great recipe which can be suitable for vegetarians by simply leaving out the chicken. Also not too filling - and healthy!

Ingredients

300 gms. (12oz) Chicken strips

1 dsp fish or soy sauce

1 tsp Olive oil

2 tbsp Thai red curry paste

1 tsp grated root ginger

½ pt/250ml half-fat coconut milk

4 tbsp coriander leaves

200g sugar snap peas – trimmed

½ lime juice and rind

1 red chilli de-seeded and chopped

1 small red onion – sliced finely

2 pak choi

1 tsp garlic – freshly chopped

10-12 cherry tomatoes

1pkt egg noodles

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Method

Cook the chicken strips on a lightly oiled griddle pan for 5 – 6 mins.

Heat the pan over a high heat, add theÌý oil, Thai curry paste, ginger and garlic.Ìý Cook for 30 seconds or until fragrant.

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Add the coconut milk, half of the chopped coriander, sugar snap peas and simmer for 2-3 minutes or until just tender, but retaining their colour.

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Add the cherry tomatoes, fish sauce, lime juice and rind, sliced pak choi and finally the chicken pieces.

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Heat through over a low heat and finally add the chopped chilli and remainder of coriander for 2-3 minutes.

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Cook the egg noodles in a pot of boiling salted water to which 1 tsp oil has been added.Ìý Drain and serve among two warmed bowls.Ìý Top noodles with stir fry and finally garnish with coriander.Ìý

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