Instructions: Pour enough boiling water on the noodles to cover them and leave for 20 to 60 minutes.

Cut the bok choy in half lengthways wash gently in cold water then drain.

Slice the chicken into strips 1/2cm thick and mix with the garlic half the chillies a third of the lemon grass and half the peanut oil.

Leave everything until the noodles are firm but almost pliable then proceed.

Place the wok over the fiercest heat until it is smoking then add the oil and swirl it around. Immediately throw in the remaining chillies and stir quickly then add the chicken mixture and the sugar stir well and fry for 20 seconds.

Add the remaining lemon grass mix well then pour in the fish sauce.

Drain the noodles and add them to the wok laying them flat on top.

Cover with the bok
choy then pour over the coconut milk.

Put a lid on the wok and cook on a high heat for 3A minutes.

Mix the herbs with the spring onion and put to one side.

Stir the peanuts and lime juice into the wok. Taste for seasoning and add some salt if needed.

Spoon the contents of the wok into 4 bowls and sprinkle the herbs on top.

Im going to assume you have a wok with a lid and a gas hob. If you dont this dish will be a little harder to make in a frying pan on an electric hotplate but the end result will be fine.

Rice noodles come in myriad shapes and sizes. The very fine ones dont take much soaking but the fatter wider ones may be best left to soak in warm water at the back of the stove for an hour.

Serves 4

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