Serves 4

Method

Thaw the chicken strips. In a large wok, add the oil followed by the chicken, lemon grass and tom Yum paste then the chopped tomatoes. Add the chicken stock and cook out for 10-15 minutes.

Add the rice noodles and cook for 8-10 minutes.

Finish with fresh sliced spring onions and fresh sliced chillies.

Plate the dish into bowls and garnish with pea shoots. Serve immediately.

Cooking options:

Microwave: Reheat for 3 minutes on full power using an 800W microwave. For different power outputs adjust cooking times according to manufacturer’s hand book.

Thaw & Serve: Defrost in a refrigerator overnight, keep chilled and use within 48 hours of defrosting.

Ingredients