Thai Chicken Noodle Stir-fry

180g dried rice noodles
750g chicken breast fillets, sliced thinly
2 teaspoons grated ginger
2 tablespoons peanut oil
4 green shallots, sliced
1 1/2 cups (120g) bean sprouts
2 bunches (300g) baby bok choy, chopped coarsely
1/3 cup (80ml) lime juice
1/4 cup (60ml) sweet chilli sauce
2 teaspoons fish sauce
1 1/2 tablespoons caster sugar
2 tablespoons chopped coriander leaves
1 tablespoon chopped fresh mint leaves


Method:


1. Place noodles in large heatproof bowl, cover with boiling water, stand until tender; drain.
2. Combine chicken and ginger in small bowl. Heat oil in wok; stir-fry chicken, in batches, until browned.
3. Return chicken to wok with onions, sprout, bok choy and combine remaining ingredients; stir until heated through. Serve mixture over the rice noodles. Serves 4.