two hundred grams rice stick noodles one teaspoon vegetable oil one tablespoon chopped lemongrass one small red chilli, chopped one clove garlic, crushed two teaspoons finely grated ginger two hundred fifty grams chicken mince half a cup Thai basil leaves half a cup coriander (cilantro) leaves chopped small red chilli, extra to serve
Lime dressing one quarter cup lime juice one tablespoon brown sugar one tablespoon fish sauce
one// Place the noodles in a bowl and cover with boiling water for ten minutes or until separated and tender. Drain and set aside. two// To make the lime dressing, place the lime juice, sugar and fish sauce in a bowl and stir until the sugar is dissolved. Set aside. three// Heat a wok or large non-stick frying pan over high heat. Add the oil, lemongrass, chilli, garlic and ginger and cook for one minute. Add the chicken and cook for three-four minutes, breaking up any lumps with a wooden spoon. Add the noodles, basil and coriander and cook for two minutes or until the noodles are warmed through. Divide between bowls, top with chilli and serve with the lime dressing on the side.