Thai Chicken Noodle and Vegetable Stir-Fry

Steps

1. a full kettle to the boil.
2. Pat chicken dry with paper towels, slice into 1cm strips and place in a medium bowl with curry paste, fish/soy sauce and sugar, set aside to marinate while you prepare the rest of the meal.
3. Slice spring onions 1cm; peel carrot, cut in half lengthways and thinly slice on an angle; cut bok choy in half lengthways then thinly slice; remove core and seeds from capsicum and thinly slice. Set all aside.
4. Heat a drizzle of oil in a large fry-pan or wok on high heat. Stir-fry all vegetables for about 3 minutes until wilted but still crunchy, remove from pan and set aside.
5. Place noodles in a large, heat-proof, bowl and cover with boiling water. Use a fork to separate strands and leave to soak for 2 minutes then drain well. Add a drizzle of oil to prevent sticking.
6. While noodles are soaking, return pan used for vegetables to medium to high heat. Add a drizzle of oil and cook chicken, in two batches, for about 3 minutes each batch or until cooked through. Return all chicken to pan along with coconut cream, water and sweet chilli sauce (if using). Simmer for about 30 seconds then return vegetables to pan and toss to coat and heat through.
7. Divide noodles between plates or bowls. Top with with chicken, vegetables and sauce. Garnish with spring onion.