½ a 20g pack basil or coriander, leaves roughly shredded
Mix the cornflour with the fish sauce
and sugar, then gradually add 8 tbsp
water until smooth. Cook the noodles
in a pan of boiling water for 4 mins.
Meanwhile, heat the oil in a wok,
then stir-fry the pepper, garlic and
spring onions for about 3 mins. Tip in
the chicken, spices and peas, stir-fry
for a couple of secs more, then pour
in the fish sauce and flour mix. Stir until
thickened, then toss in the drained
noodles and basil or coriander.