Thai Inspired Chicken and Noodle Stir-Fry

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) While the chicken browns, bring a large saucepan of water to the boil with 1/2 tsp salt.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Once the chicken has browned, add the sugar snaps, red Thai style curry paste and garlic to the pan. 

b) Stir-fry until fragrant, 1 min.

a) Add the cooked noodles, carrot ribbons, ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan.

b) Stir together until well combined and piping hot, then remove from the heat.

c) Taste and season with salt and pepper if needed.