The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai green chicken & mango noodles
Transport your taste buds to sunnier climes with this sweet ’n’ savoury supper. Chicken breast slices are coated in Thai paste and baked in foil to preserve their juiciness, while carrots, fresh chilli, mangetout and pak choi are stir-fried to perfection. In go the noodles, as well as fish sauce, lime juice and coriander to perk it all up. A sprinkling of fresh mango seals the deal.
SWK: Source of fibre
SWK: High protein
Plants 6
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Serving size
Ingredients
- 1 carrot
- 80g mangetout
- 1 pak choi
- 3 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 300g chicken breast strips (raw chicken breast slices)
- 1 onion
- 1 chilli
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 unwaxed lime
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh coriander
- 1 mango
Nutritional Information
Calories: 566
Protein: 45g
Carbs: 86g
Fat: 5.6g
Ingredients
- 2 onion
- 600g chicken breast strips (raw chicken breast slices)
- 6 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 2 carrot
- 160g mangetout
- 2 pak choi
- 1 chilli
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 unwaxed lime
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh coriander
- 1 mango
Nutritional Information
Calories: 536
Protein: 45g
Carbs: 80g
Fat: 4.9g
Thai green chicken & mango noodles
Transport your taste buds to sunnier climes with this sweet ’n’ savoury supper. Chicken breast slices are coated in Thai paste and baked in foil to preserve their juiciness, while carrots, fresh chilli, mangetout and pak choi are stir-fried to perfection. In go the noodles, as well as fish sauce, lime juice and coriander to perk it all up. A sprinkling of fresh mango seals the deal.
Cook time:
35 mins
Cuisine:
Thai
Food group:
Poultry
Allergens: Fish
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
- 1 baking tray
Cook the chicken
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Lay a large piece of foil on a baking tray and spritz with cooking spray. Put the chicken slices in the middle of the foil and coat them in half the Thai paste. Close up the foil to form a parcel and bake for 20 mins.
Prep your veg
- Meanwhile, peel the onions and cut each into 8 wedges. Halve the carrots lengthways and slice into ½cm half-moons.
- Finely dice the chilli (deseed for less heat).
- Halve the mangetout lengthways, then trim and thinly slice the pak choi.
Create a stir!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, carrots and chilli for 3-4 mins, then add the mangetout and remaining Thai paste and cook for 2 mins.
Boil the noodles
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
- Add the pak choi, fish sauce and juice of the lime to the frying pan. Crumble in half the stock cube along with 150ml water (250ml for 4 portions) and simmer for 2-3 mins.
- Finely chop the coriander and add half to the pan along with the noodles. Stir well.
Add your finishing touches
- Stone the mango and dice the flesh into 1cm cubes.
- Top the noodles with the chicken and mango, sprinkle over the remaining coriander and serve.