Ingredients

• 6 chicken breasts, cut into 1 inch pieces
• 14 ounces - coconut milk
• 3 tbsp - peanut oil
• 1 tbsp - thai green curry paste
• 3 tbsp - fresh cilantro, chopped
• For Cellophane Noodles:
• 7 ounces - cellophane noodles
• 2 tbsp - peanut oil
• small piece - root ginger, grated
• 1 clove - garlic, crushed
• 1 small fresh chilli, finely sliced
• 1 tbsp - thai fish sauce
• 2 tsp - sugar
• 3 tbsp - lime juice1/2 tsp - chilli flakes
• 2 spring onions, finely sliced
• handful of thai basil leaves

How to Make Thai Style Cellophane Noodles

• Saute the chicken cubes in hot peanut oil for 5-7 mins in a wok or large sauce pan until just cooked.
• Drain off any remaining oil, then stir in the curry paste and coconut milk.
• Allow it to simmer gently for about 8 mins. Then stir in the cilantro.
• Meanwhile, soak the noodles in warm water until soft. Then drain well.
• Heat the oil and fry the ginger, garlic, chilli for a minute.
• Add the fish sauce, sugar, lime juice and chilli flakes.
• Stir in the noodles. Add the spring onions and basil.
• Serve at once with the cooked chicken.