This is an all time favourite for eating sitting on the couch, just Steven and I. Accompany with a glass of wine or some cider for an evening of chilled out bliss.
Spicy Chicken Noodles - Serves 2 with leftovers for lunch
Ingredients
1/3 cup Red Curry Paste
1 Tbs Coconut Oil
1 Bunch Spring Onions, cut into 1" pieces
1 red capsicum, cut into strips
200g dried rice stick flat (pad thai) noodles, cooked according to packet directions
2 Tbs Soy Sauce
2 Eggs, lightly beanten
Small bunch of coriander, washed and roots cut off
2 red chilli, sliced
Method
Cut chicken into bite size pieces, mix with red curry paste and put aside while you prepare the onions and capsicum
Heat Oil in wok and cook chicken when it is nice and hot. Add Capsicum then spring onions when the capsicum is starting to soften. Thrown in most of the sliced chilli but reserve a few pieces to add at the end.
Add soy sauce and stir in cooked noodles and then stir through lightly beaten eggs until cooked. Add coriander before serving and serve with wedges of lime.
So much better than takeaway could ever be, it is fresh and zingy and so so good.
Tatum xx
