1 tbsp vegetable oil
500 g chicken breast strips
¼ cup laksa paste
400 ml can coconut milk
1 cup chicken stock
125 g rice vermicelli noodles
250 g punnet cherry tomatoes, halved
200 g packet fried tofu puffs, quartered
1 tbsp fish sauce
1 tbsp lime juice
Bean sprouts and fresh coriander leaves, to garnish
Lime wedges to serve
- Heat oil in a large, non-stick frying pan over a high heat. Add chicken in two batches. Cook, stirring, for about 3 minutes, or until just cooked. Remove.
- Add paste to same pan. Cook for 1 minute or until fragrant. Add milk, stock, noodles and tomatoes. Stir to combine. Bring to boil. Cover with lid. Simmer, stirring occasionally, for about 5 minutes, or until noodles are tender.
- Return chicken to pan with tofu and combined sauce and juice. Cook for 1 minute.
- Garnish with bean sprouts. Serve with lime wedges.