This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.
Cut the chicken breast fillet into strips. Clean and wash vegetables. Cut sugar snap peas diagonally into strips. Peel the carrot and cut into thin sticks, the spring onions into rings and the chili into strips.
Heat oil in a saucepan. Sauté the carrot sticks, spring onions and chili. Add the ginger and garlic and sauté briefly.
Put the coconut milk powder into a small bowl and gradually whisk in 300ml boiling water until you have a smooth coconut milk. Add the chicken strips, coconut milk and water and bring to the boil. Add the glass noodles and simmer over medium heat for 4 minutes. Add sugar snap peas and simmer for another 1 minute.
Season with lime juice and serve sprinkled with coriander leaves.