• 200g Thai Taste Vermicelli Noodles

• Bowl of ice and water

• 1 tbsp Oil

• 500g Chicken breast - cubed

• 100g Cashew nuts

• 40g Dried shrimp

• 1tbsp Thai Taste Turmeric

• 1 tbsp Thai Taste Galangal

• 1 tbsp Thai Taste Thai Basil

• 1 tbsp Garlic

• 6 Dried red long chillies - soaked in water

• 1 tbsp Fish Sauce

• 1 tbsp Thai Taste Oyster Sauce

• 100ml Vegetable stock

• 1tsp Thai Taste Palm Sugar

• 1 tbsp Thai Taste Thai Makrut Lime Leaves

• 3 Sprigs Thai Basil

• 1 pinch Chilli flakes or Powder

• Serve with fresh makrut lime leaves, Thai basil and a squeeze of lime

Cooking Vermicelli Noodles:

Step 1:

To prepare the noodles, place the noodles in a bowl of warm water until soft.

Step 2:

Place soften noodles into a pot of boiling water for about 1-2 minute until cooked.

Step 3:

Drain off as much water as possible and place into a bowl of ice water and 1 tbsp oil.

Step 4:

Drain when cool. These noodles are now ready for anything whether you are making a stir fry or a summer noodle salad!

Chicken And cashew nut stir fry:

Step 1:

Heat up a wok to a high heat and oil (it should be at the smoking point). Add the cubed chicken Breast.

Step 2:

Once the chicken is cooked on the outside add the cashew nuts and dried shrimps. Once it is cooked throughout, add the turmeric, galangal, garlic and the red chillies.

Step 3:

Add the fish sauce to deglaze the edge. Add the oyster sauce and vegetable stock, palm sugar, Thai basil and Thai makrut lime leaves.

Step 4:

Turn off the heat and add fresh coriander, fresh Thai basil and chilli flakes. Grab your pre-cooked vermicelli noodles and add to your wok with the chicken and cashew stir fry.

Step 5:

Serve with fresh makrut limes, Thai basil and A squeeze of lime.