Put 3 Garlic clove, 30 g Fresh ginger, 1 stalk Lemongrass, juice of 2 Limes, 1 tablespoon Sesame oil, 1 tablespoon Fish sauce, 1 tablespoon Paprika, 30 g Fresh coriander (cilantro) and 1 Red chilli into a food processor and blend into a paste. If you don't have a food processor, you can use a pestle and mortar or just chop everything very, very finely.
Heat 1 tablespoon Sesame oil in a large pan and add 200 g Chicken breast and cook until browned all over, about 5 minutes.
Add the Thai paste and cook for a further 3 minutes.
Put 50 g Dried whole wheat noodles into a pan of boiling water and cook for 5 minutes.
Add 2 Carrot and 2 Courgette (zucchini) to the chicken and mix well. Cook for 5 minutes.
Serve the chicken and vegetables on top of the noodles and add slices of 1 Radish and 1 Spring onion (Scallion).
Notes
You can swap the chicken breast for thighs. Use boneless and skinless chicken thighs.
These Thai chicken noodles don't freeze very well as the texture of the noodles isn't great when defrosted and reheated.
Add a sprinkling of crushed peanuts and sesame seeds before serving.
You could swap the Thai paste for a satay sauce instead. Or, just stir in a big spoonful of peanut/almond butter at the same time as the paste.
If you want these Thai chicken noodles extra spicy, finish it off with some slices of fresh red chilli, or a drizzle of sriracha.