Recipe for Spicy Tamarind Chicken with Noodles 
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Yield:
1 servings
Ingredients:
Amount Ingredient
3 x 8 oz chicken breasts
----------------- MARINADE PASTE ----------------
3 x Red onions
5 x Cloves garlic
1 x 2 cm piece fresh ginger
1 x Red chilli
1 x Green chilli
25 gm Palm sugar
50 ml Peanut or walnut oil
50 ml Tamarind mixed with water
50 ml Soy sauce
----------------- DRESSING ----------------
2 tbl Peanut oil
2 tbl Marinade paste
250 ml Lime juice
75 gm Palm sugar
Soy sauce
----------------- SALAD ----------------
6 oz Vermicelli noodles
Vegetable oil
1 x Parsnip
1 lrg Red chilli, finely sliced
1 x Red onion, finely sliced
Fresh coriander
Instructions:
Instructions: Puree the marinade ingredients to make a paste, and reserve 2tbsp for the dressing. Spread the paste over the chicken breasts and marinade for about 2-4 hours. To make the dressing, warm the oil with the 2tbsp paste for a few minutes. Add the lime juice, soy sauce and palm sugar, stir and leave to one side.

Cover the noodles with boiling water until soft (about 30 minutes). Sear the chicken in a hot pan and cook in the oven for about 5-7 minutes. Leave to one side.

Cut the parsnips into chip shapes and deep fry.

Drain the vermicelli and toss with all the other ingredients, including the chicken. Garnish with fresh basil and coriander leaves. Sprinkle with the parsnip chips and serve.

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