Grilled Thai Chicken Fillets With Coconut Noodles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 chicken breast fillets, halved lengthways (2 make thinner chicken fillet pieces)
• 4 teaspoons thai green curry paste, stote purchased bottled sauce is fine (check gluten-free if required for diet)
• 2 tablespoons oil
• 1 lime, cut into wedges for serving
• 200 g dried ricestick noodles
• 2 teaspoons sugar or 8 -10 drops of stevia liquid
• 2 tablespoons lime juice
• 8 green onions, slice on an angle
• 1 cup coriander leaves (cilantro)
• 1 -2 long green chili, sliced
• 200 ml coconut milk
• 2 tablespoons fish sauce (check gluten-free if required for a gf diet)

Recipe

• 1 to make the noodles- place the dried noodles in a large heatproof bowl and cover with boiling water. stand for 10 minutes, or until tender, drain and rinse well until cool.
• 2 dissolve the sugar (or use stevia) in the lime juice and pour over the noodles.
• 3 add the remaining ingredients for the coconut and coriander (cilantro) noodles and toss gentley to combine.
• 4 to serve as a cold dish, you can now divide this among the serving plates.
• 5 this noodle dish can also be served warm- either heat gentley in a saucepan or heat using a mcrowave.
• 6 for the chicken- brush the chicken on both sides with the cobined curry paste and the oil to lightly coat. you may need to add a little extra oil if required, depending on how thick the green curry paste is.
• 7 preheat a char-grill, broiler or barbecue plate to high and cook the chicken for 2-3 minutes each side, or until cooked through.
• 8 serve the chicken with the noodles with wedges of lime and a light sprinkle of coriander/cilantro leaves.