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  • Flying Kiwi Preschool

Today's Recipe --- Child-friendly Thai Chicken Noodles

Introduce exotic flavours to your kids with this subtly spiced, fragrant Thai chicken curry. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch

  • Prep:10 mins

  • Cook:15 mins - 20 mins

  • Serves 2 adults + 2 children


  • 100g sugar snap peas

  • 1 tbsp oil

  • 2 spring onions , finely chopped

  • 2 garlic cloves , crushed

  • 1 tsp grated ginger

  • 3 x chicken breasts, cut into chunks

  • 1-1 ½ tbsp Thai curry paste (we used Thai Taste)

  • 400ml can coconut milk

  • 2 limes , juice of one, other quartered

  • 50g frozen peas

  • 3 nests egg noodles

  • handful chopped coriander , to serve


  • STEP 1

Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.

  • STEP 2

Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.

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