TIP: Thai Thai-style paste is available from the refrigerated cabinet in the fresh produce section at major supermarkets. Pork mince can be used instead of chicken mince if preferred.
Ingredients
Method
Heat a lightly oiled, large, non-stick frying pan over a high heat. Add chicken. Cook, stirring to break up mince for about 5 minutes, or until changed in colour. Add paste and beans. Cook, stirring, for a further 2 minutes, or until chicken is cooked. Transfer to a large bowl. Cool slightly.
Meanwhile, prepare noodles according to packet directions. Drain. Using kitchen scissors, cut noodles into shorter lengths.
To make dressing, combine all ingredients in a jug.
Add noodles, onion, herbs, and half the dressing to mince mixture. Toss to combine. Transfer to a large plate. Scatter over peanuts. Serve with remaining dressing and lime wedges.
