Grilled Thai Chicken Fillets With Coconut Noodles

Adapted from a Donna Hay recipe from "no time to cook". Use a gluten-free Thai green curry paste and fish sauce to make this recipe suitable for a gluten-free diet. A quick and simple dinner

• Ready In: 40 mins
• Serves: 4

Ingredients

• Curry Chicken Fillets

• 4  chicken breast fillets, halved lengthways (2 make thinner chicken fillet pieces)
• 4  teaspoons  thai green curry paste, stote purchased bottled sauce is fine (check gluten-free if required for diet)
• 2  tablespoons  oil
• 1  lime, cut into wedges for serving

• Coconut and Coriander (Cilantro) Noodles

• 200  g  dried ricestick  noodles
• 2  teaspoons sugar or 8 -10  drops  of stevia  liquid
• 2  tablespoons lime juice
• 8  green onions, slice on an angle
• 1  cup coriander leaves (cilantro)
• 1 -2  long green chili, sliced
• 200  ml coconut milk
• 2  tablespoons fish sauce (check gluten-free if required for a gf diet)

Directions

1. To make the noodles- place the dried noodles in a large heatproof bowl and cover with boiling water. Stand for 10 minutes, or until tender, drain and rinse well until cool.
2. Dissolve the sugar (or use Stevia) in the lime juice and pour over the noodles.
3. Add the remaining ingredients for the Coconut and Coriander (Cilantro) Noodles and toss gentley to combine.
4. To serve as a cold dish, you can now divide this among the serving plates.
5. This noodle dish can also be served warm- either heat gentley in a saucepan or heat using a mcrowave.
6. For the chicken- brush the chicken on both sides with the cobined curry paste and the oil to lightly coat. You may need to add a little extra oil if required, depending on how thick the green curry paste is.
7. Preheat a char-grill, broiler or barbecue plate to high and cook the chicken for 2-3 minutes each side, or until cooked through.
8. Serve the chicken with the noodles with wedges of lime and a light sprinkle of coriander/cilantro leaves.