Thursday, March 26, 2009

Ingredients for 4 servings

250 g rice noodles
3 Tbsp laksa or Thai red curry paste
250 g chicken fillet, thinly sliced
2x375 mL cans CARNATION Creamy Coconut Flavoured Light Evaporated Milk
2 Tbsp MAGGI fish sauce
1 carrot, cut into strips
1/2 cup sliced mushrooms
1/2 cup peas
2 cups bean sprouts
1/4 cup chopped coriander


Soak noodles in warm water for 30 minutes, then drain.
Heat laksa paste in pan. Add chicken, cook 2 minutes.
Add CARNATION Creamy Coconut Flavoured Light Evaporated Milk and MAGGI Fish Sauce.
Bring to the boil, add carrot, mushrooms and peas, return to boil. Add bean sprouts and noodles just before serving.
Garnish with coriander.

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