Transform dried noodles into a nutritious meal with a quick coconut curry sauce.


  • 250g rice stick noodles
  • 1 bunch baby pak choy, leaves separated, washed, dried
  • 1 1/2 tablespoons peanut oil
  • 3 (about 600g) single chicken breast fillets, thinly sliced
  • 1 tablespoon red curry paste
  • 1 x 270g can coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 1 x 425g can baby corn, drained
  • Bean sprouts, to serve
  • Thai basil leaves, to serve


  1. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain.
  2. Use a small sharp knife to remove the pak choy leaves from the stems. Reserve the leaves. Cut each stem crossways into 3 pieces.
  3. Heat 2 teaspoons of oil in a wok over medium heat until just smoking. Add one-third of the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with the remaining oil and chicken, reheating the wok between batches.
  4. Add the pak choy stems to the wok and stir-fry for 2 minutes or until just tender. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the coconut milk and bring to the boil. Add the lime juice, fish sauce and brown sugar and stir to combine.
  5. Add the noodles, reserved pak choy leaves, chicken and corn to the wok and stir-fry for 1 minute or until the pak choy just wilts and mixture is heated through.
  6. Divide the mixture among serving bowls. Top with bean sprouts and Thai basil and serve immediately.