Child-friendly Thai chicken noodles

• sugar peas↗100g g
• butter↗1 tbsp tbsp
• green onion↗2

  finely sliced

• garlic cloves↗2

  minced

• grated ginger1 tsp tsp
• chicken↗3 x

  breasts, cubed

• Thai curry paste↗1-1 ½ tbsp tbsp

  (we used Thai Taste)

• canned coconut milk↗400ml ml
• limes↗2

  juice of one, the other quartered

• frozen peas↗50g g
• egg noodles↗3 nests
• chopped cilantrohandful

  for serving

Step-by-step instructions

1. 1

   Blanch the sugar peas in a bowl of boiling water for 2 minutes, then drain. Heat the butter in a large skillet. Add the green onions, garlic cloves, grated ginger and chicken. Gently fry for 2–3 minutes. Add the Thai curry paste and cook for another minute. Add coconut milk, a little water, lime juice, frozen peas and the sugar peas to the pan. Bring to a gentle boil for about 5 minutes until the chicken is cooked through.

2. 2

   Meanwhile, cook the egg noodles according to the package instructions. Drain. Toss the noodles with the sauce, sprinkle with chopped cilantro and serve with a lime wedge for squeezing.