Ingredients
500g chicken mince
80g tube Thai Style Paste
200g green beans, cut into 4cm lengths
150g bean thread noodles
1/2 red onion, halved, thinly sliced
1 cup fresh mint leaves
1 cup fresh coriander leaves
Chopped unsalted roasted peanuts and lime wedges, to serve
1/4 cup lime juice
1/4 cup sweet chilli sauce
2 tblsps fish sauce
Method
-
Heat a lightly oiled, large, non-stick frying pan over a high heat. Add chicken. Cook, stirring to break up mince for about 5 minutes, or until changed in colour. Add paste and beans. Cook, stirring, for a further 2 minutes, or until chicken is cooked. Transfer to a large bowl. Cool slightly.
-
Meanwhile, prepare noodles according to packet directions. Drain. Using kitchen scissors, cut noodles into shorter lengths.
-
To make dressing, combine all ingredients in a jug.
-
Add noodles, onion, herbs, and half the dressing to mince mixture. Toss to combine. Transfer to a large plate. Scatter over peanuts. Serve with remaining dressing and lime wedges.