Ingredients

· 200 g Thai rice noodles

· 1 tablespoon vegetable oil

· 285 g red Thai curry kit

· 500 g chicken stir-fry strips

· 1 red capsicum, cut into strips

· 1 bunch broccolini, cut into thirds

· 125 g baby corn, halved

· Chopped roasted peanuts for garnish

· Lime wedges to serve

Method

Soak the rice noodles according to packet instructions. Drain and set aside. Heat the oil in a wok over high heat. Add the spice mix and fry for five seconds. Add the chicken strips in batches and stir-fry until browned. Toss in the capsicum, broccolini and baby corn and cook for three minute. Stir in the curry paste and coconut milk sachet along with ½ cup water. Bring to a simmer and cook for two minutes or until the chicken is cooked and sauce has thickened. Add the drained noodles and toss to coat. Serve immediately topped with chopped roasted peanuts. Squeeze over the lime juice and serve with extra lime wedges.