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Ingredients
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
Method
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.
Nutritional
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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