Jill shows how a much-loved Thai staple has the perfect balance of mild and tangy flavours.
- Heat oil in a frypan over medium-high
- heat. Add chicken and cook, stirring, for 2-3 minutes until browned and cooked through. Season and set aside.
- Blanch broccolini in boiling salted water for 3 minutes or until tender. Drain and refresh under cold water. Set aside.
- Combine stock, garlic and sliced chilli in a pan and bring to the boil. Add prawns, fish sauce and sugar, then cook over medium heat for 1-2 minutes until prawns are opaque. Add broccolini and cook for 1-2 minutes to warm through, then stir through lime juice and most of the herbs.
- Meanwhile, cook noodles according to the packet instructions. Drain, then divide among 4 serving bowls.
- Remove prawns and broccolini from the broth with a slotted spoon and arrange on top of the noodles. Top with chicken, then ladle over broth. Scatter over peanuts, chilli powder and remaining herbs, then serve immediately with a lime wedge.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set