Thai Chicken Stir-Fry - cooking recipe

Ingredients

8 oz dried rice stick noodles
2 lbs boneless skinless chicken thighs, thinly sliced
1/4 cup plus 2 tbsp sweet chili sauce
2 tbsp peanut oil
10 oz green beans, halved
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 None small fresh red chili peppers, thinly sliced
2 tbsp fish sauce
1/4 cup lime juice
2 tbsp green onions, chopped
1 1/2 cups bean sprouts
1/4 cup firmly packed fresh cilantro leaves
1/4 cup firmly packed fresh coriander leaves
15 g Lime wedges, for serving

Preparation

Place the noodles in a large heatproof bowl and cover with boiling water. Let stand for 5 mins, then drain.
Meanwhile, combine the chicken and 1/4 cup of the sweet chili sauce in a large bowl. Heat oil in a wok on high heat. Cook the chicken, in batches, until browned and cooked through. Remove from wok.
Add the green beans, garlic, ginger and half of the chili peppers to the wok; stir-fry until just tender.
Return the chicken to the wok with the noodles, fish sauce, lime juice, remaining 2 tbsp sweet chili sauce, onions, bean sprouts and herbs; stir-fry until heated through.
Divide the stir-fry among serving bowls/p with remaining chilli and serve with lime wedges, if desired.