Noodles with Thai basil, lime, coconut & griddled chicken

Name: Noodles with Thai basil, lime, coconut & griddled chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 200 g folded rice noodles; 25 g Thai basil; 10 g ginger, chopped; 1 small clove garlic, crushed; 1 red chilli, deseeded and roughly chopped; 30 g desiccated coconut; 1 Essential Lime, juice; 1½ tsp fish sauce; 2½ tbsp Vegetable oil; 380 g Essential Chicken Breast Fillets; 200 g pack mange tout, sliced diagonally

These noodles are dressed with a kind of “pesto” made using with Asian flavours

4 out of 5 stars(1) Rate this recipe

High protein1 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g folded rice noodles
25g Thai basil
10g ginger, chopped
1 small clove garlic, crushed
1 red chilli, deseeded and roughly chopped
30g desiccated coconut
1 Essential Lime, juice
1½ tsp fish sauce
2½ tbsp Vegetable oil
380g Essential Chicken Breast Fillets
200g pack mange tout, sliced diagonally

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.

Cook’s tip

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