Boneless chicken, cut into thin strips
1 inch piece
Fresh red chillies
Lemon grass stalk, chopped
2 inch stalk
1 1/2 teaspoons
Red chilli powder
Cucumber with skin
Fresh mint leaves
Roughly chop ginger, garlic, shallots, fresh red chillies and put into a mixer jar. Add peanuts and lemongrass and grind with a little water.
Heat oil in a non stick wok, add chicken and sauté for 2-3 minutes. Put boiled noodles in a serving bowl and heat in a microwave oven.
Add the ground paste to the chicken in the pan along with curry powder and mix well. Add chicken stock, salt, red chilli powder and mix. Diagonally slice cucumber.
Add coconut milk to the pan and mix well. Let it just come to a boil and pour the chicken gravy over the noodles. Squeeze the juice of ½ a lemon and sprinkle on top.
Top with cucumber slices and bean sprouts. Garnish with fresh mint leaves and a halved lemon and serve hot.