Thai noodle stir-fry

Instructions

1 Preheat oven to 200°C. In a large bowl, place rice noodles and cover with cold water.

2 In a food processor, blitz next 6 ingredients plus lime zest and juice, until smooth. In a plastic bag or large bowl, place chicken breasts and cover with about ¹/³ of the marinade. Leave in the fridge for 15-20 minutes to marinate.

3 Meanwhile, add sunflower seed or peanut butter to the remaining marinade. Combine well to make a sauce.

4 Bake marinated chicken for 15-20 minutes, until golden brown and juices run clear. Rest for a few minutes before cutting into small pieces.

5 While chicken cooks, spray a large frying pan or wok with oil and set over a medium heat. Add carrot and capsicum and stir-fry for 3-4 minutes, until soft. Set aside. Drain softened rice noodles. Add noodles to the pan with a little bit of the sauce. Toss, until soft, flexible and coated in sauce. Mix through the cooked veges, spring onion tips, chicken and kale.

6 Serve warm and top with remaining sauce.