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 juice
1/2 tsp - chilli flakes
2 - spring onions finely sliced
a handful - thai basil leaves

Thai Style Cellophane Noodles

Method

Saute the chicken cubes in hot peanut oil for 5 to 7 minutes in a wok or large saute pan until just cooked.
Drain off any remaining oil, then stir in the curry paste and coconut milk.
Simmer gently for about 8 minutes. 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 and 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.

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