Method

1. Cook the rice noodles as per packet instructions until just softened. Once noodles are soft and pliable, immendiately rinse under cold water and drain.
2. Heat olive oil in a large skillet over medium-high heat. Add the garlic and ginger, stirring for 30 seconds or until fragrant.
3. Add the chicken and cook for 1-2 minutes until chicken slices turn white.
4. Stire through the tomato paste followed by the red curry paste.
5. Add green beans and coconut milk. Cook for 2 minutes or until the saucehas slightly thickened and beans have softened.
6. Stir through the capsicum and cooked noodles. Cook for a further 1 minute until the capsicum and noodles are heated through.
7. Top with crushed peanuts and a squeeze of lime juice.

Tip: For slight variations on heat level: use 1 tbsp for mild spice, 2 tbsp for medium, and 3 tbsp for hotter spice level.