270ml coconut milk (I like the Ayam brand as it has no stabilisers)
The zest from one lime
1/3 C lime juice
2 tsp fish sauce
2 tsp raw honey or coconut sugar
1 long red chilli, finely chopped (remove the seeds if you don't like heat)
4 organic/free range chicken breasts
250gram packet of rice noodles
1/2 C coriander leaves
1/2 C mint leaves
200gram punnet of cherry tomatoes, quartered
In a marinading dish combine the coconut milk, lime zest and juice, fish sauce, honey/sugar, and chilli. Add the chicken breasts- making sure you spoon some mixture on top of the chicken too, and leave to rest in the refrigerator, the longer the better!
Place your noodles in a large bowl and cover with boiling water, stand for 5 minutes (or as long as the packet instructs) and then drain and rinse with cold water, add the remaining ingredients to the noodles and set aside.
Heat a large pan to medium/high and add 1 tsp coconut oil/cold pressed olive oil.
Add the chicken breasts and brown on both sides but don't cook completely, then add the coconut marinade, bringing it to the boil and then reducing to a simmer - you may need to add some water.
Simmer for around 10 minutes, or until cooked through. Place the chicken on a chopping board and slice diagonally into 2 centimetre thick strips.
Add some of the noodle salad to serving plates, topped with chicken slices and drizzled with the sauce from the pan.
This is divine with an extra squeeze of lime to finish!!
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