Ingredients

• 2 red chillies
• halved
• seeds removed
• 150g/5¼oz creamed coconut
• 4 limes
• zest and juice of 2 limes
• remaining 2 limes sliced
• handful fresh coriander
• 1 x 1.5kg/3lbs 5oz whole chicken
• preferably free-range
• 350g/12½oz fresh egg noodles
• 1 tbsp sesame seeds
• toasted
• 1 tbsp sesame oil
• 2 spring onions
• sliced
• 1 tbsp vegetable oil
• 2 garlic cloves
• crushed
• pinch sugar
• 4 heads pak choi
• halved
• cores removed
• 570ml/1 pint chicken stock
• 2 tsp Thai fish sauce (nam pla)
• 4 sprigs fresh coriander
• to garnish

Directions

• For the Thai roast chicken
• preheat the oven to 190C/350F/Gas 5.
• Blend the chillies
• creamed coconut
• lime zest
• lime juice and coriander in a food processor to a smooth paste.
• Carefully push some of the paste between the skin and flesh of the chicken breasts
• making sure it is evenly distributed.
• Score the chicken thighs twice with a sharp knife right down to the bone. Carefully rub the remaining paste into the cuts and all over the chicken thighs.
• Lay the lime slices on the bottom of a roasting tray and sit the chicken on top. Cover with aluminium foil and roast in the oven for 40 minutes. Remove the aluminium foil
• baste the chicken with any juices that have collected in the bottom of the tray and return to the oven for a further 30-40 minutes
• basting occasionally
• or until the chicken is cooked through.
• Remove the chicken from the oven and set aside to rest in a warm place for five minutes.
• Meanwhile
• for the sesame noodles
• cook the noodles according to the packet instructions. Drain well.
• Mix the cooked noodles
• sesame seeds
• sesame oil and spring onions together in a bowl. Set aside.
• For the garlic pak choi
• heat the oil in a frying pan over a medium heat. Fry the garlic and sugar for one minute
• until the sugar has caramelised. Add the pak choi
• cut-sides down
• then pour in the chicken stock and fish sauce and bring the mixture to the boil. Reduce the heat until the mixture is simmering
• then cover the pan with a circle of greaseproof paper (a cartouche) and simmer for 3-4 minutes
• or until the pak choi is tender.
• To serve
• carve the chicken. Place one pak choi half into each of four serving bowls. Twist portions of the noodles around a fork and place them in the middle of the serving bowls. Top with the some of the chicken and the remaining pak choi halves
• then drizzle with any juices from the roasting tray. Garnish with the coriander sprigs.