Red Thai Chicken Curry Noodles

Soak rice noodles according to packet instructions. Drain and set aside. Heat oil in a wok over high heat. Add spice mix and fry for 5 seconds.

Add chicken strips in batches and stir-fry until browned. Toss in capsicum, broccolini and baby corn and cook for a further 3 minutes. Stir in curry paste and coconut milk sachet along with 1/2 cup water. Bring to a simmer and cook for 2 minutes or until chicken is cooked and sauce has thickened.

Add drained noodles and toss to coat. Serve Red Thai Chicken Curry Noodles immediately topped with chopped roasted peanuts. Squeeze over lime juice and serve with extra lime wedges

Tips & Hints:

• Substitute chicken with prawns or beef strips.
• For a vegetarian option, replace chicken with tofu
• To make this an even faster meal, replace chicken strips with about 300g shredded cooked chicken. Add with the noodles and toss to coat in the sauce and heat through.
• Street Kitchen Curry Kits include Red Thai Spice Mix, Red Thai Curry Paste and Coconut Milk sachet.