Serves 1
Directions
- 1Cook the chicken cubed with the dark soy sauce on a small pan & set aside (or use leftover cooked chicken for ease!).
- 2Add the Thai red curry paste, minced garlic, light soy sauce, coconut milk, lime juice & chicken bone broth powder into each jar & stir to combine.
- 3Layered with the sliced red peppers, Beansprouts, cooked soy chicken cubes, baby corn, Pak Choi, spring onion and Thai basil.
- 4Add a nest of rice noodles on top & push down.
- 5Cover with an air tight lid & store in the fridge for up to 3-4 days.
- 6Then when ready to eat, boil the water, pour into the jar & lightly press the noodles.
- 7Cover to let the noodles cook for a few minutes before securing the leakproof lid & giving it a good shake to mix & enjoy!
Ingredients
- 120 g cubed chicken breast (raw weight)
- 0.5 tsp dark soy sauce
- 10 g Thai red curry paste
- 0.5 tsp minced garlic
- 1 tbsp light soy sauce
- 60 ml coconut milk
- 1 tsp lime juice
- 8 g chicken bone broth powder (or stock)
- 66 g red bell pepper, sliced
- 77 g beansprouts
- 30 g baby corn, sliced
- 35 g pak choi, chopped
- 1 spring onion, sliced
- 3 Thai basil leaves, finely chopped
- 45 g nest of rice noodles (uncooked)
- 350 ml boiling water
Equipment
jarsairtight lidsmall pan
Tips
- Use leftover cooked chicken for ease.
- Store in the fridge for up to 3-4 days.
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