Name: A Deeply Healthy, Utterly Addictive Noodle Dish
Yield: Serves 2
Ingredients: small handful of mint leaves, roughly chopped; 4 spring onions, sliced into 2.5 cm/1 inch pieces diagonally; 250 g/9 oz Thai rice noodles; 4–8 bird’s-eye chillies, finely chopped; 2 chicken breasts (the best you can afford), cut into 1 cm/½-inch cubes; 8 baby corn, quartered; 8 Thai or banana shallots, finely sliced; 2 teaspoons gochujang (Korean chilli paste) or a good whack of fish sauce; 3 clove garlic, finely chopped; 50–100 ml/2–4 fl oz chicken stock (a cube is fine); a splash of soy sauce; big handful of coriander leaves, roughly chopped; dash of groundnut oil; 2 tiny chopped bird’s eye chillies; juice of 1 lime; 2 teaspoons fish sauce; ½ head of broccoli (about 140 g/5 oz), cut into small florets; 1 lime, halved; 75 ml/2½ fl oz fish sauce; 50 g/1¾ oz frozen peas; 3–10 bird’s eye chillies, finely chopped (depending how hot you like it)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

This is probably the dish I cook more than any other, and we eat it at least twice a week at home. There was much debate as to whether it belonged in the From far-flung shores chapter, but in the end I decided this was comfort, pure and simple. Eating it makes me happy, wholesome even.

You can use whatever vegetables you have to hand, from frozen peas to broccoli, sugar snaps, French beans or bean sprouts. It even makes that ridiculous baby corn look useful. The key is a balance bet