These noodles are dressed with a kind of “pesto” made using with Asian flavours
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Soak the noodles in boiled water according to pack instructions, then drain and rinse under cold water to stop them cooking. Put the Thai basil in a blender with the ginger, garlic, chilli, coconut, lime juice, fish sauce, 2 tbsp oil and 2 tbsp water. Whizz to a coarse pesto-like consistency and set aside
Heat a griddle pan over a high heat. Put the chicken breasts between 2 sheets of baking parchment and use a rolling pin to flatten the fillets to about 1cm thick. Coat with the remaining ½ tbsp vegetable oil and season. Griddle for 3-4 minutes on each side, or until cooked through with no pink meat and the juices run clear.
Return the noodles to the bowl they were cooked in and toss with the Thai basil ‘pesto’ and mange tout. Add more water to loosen, if needed. Divide between plates and top with slices of the chicken.
To add extra depth to the ‘pesto’, toast the coconut in a hot dry pan for 2 minutes before using, stirring regularly until it’s light golden brown and smells nutty.
Typical values per serving when made using specific products in recipe
Energy | 2,972kJ/ 704kcals |
|---|---|
Fat | 14g |
Saturated Fat | 9.7g |
Carbohydrates | 87g |
Sugars | 5.8g |
Fibre | 7.9g |
Protein | 52g |
Salt | 1.9g |
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