Cook the noodles in a saucepan of boiling water according to the packet instructions. Drain, cover and set aside.
Heat a large wok over high heat, add the oil and swirl to coat. Add the shallots, garlic and chilli, and stir-fry for 3 minutes Stir in the curry paste and stir-fry for 2 minutes. Add the chicken and stir-fry for 3 minutes, or until it changes colour.
Stir in the fish sauce, palm sugar, coconut milk, lime juice and stock. Reduce the heat and simmer over low heat for 5 minutes - do not boil.
To serve, divide the noodles among four deep serving bowls and spoon in the chicken mixture.
Garnish with the spring onion, coriander, shallot flakes, noodles and chilli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (493g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 449 (63%)|
|Amt Per Serving||% DV|
|Total Fat 49.9g||67 %|
|Saturated Fat 36.1g||180 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 56.3mg||17 %|
|Sodium 916.4mg||32 %|
|Potassium 796mg||21 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 53.8g|
|Protein 16.8g||24 %|
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Calories per serving: 718
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