•  200g dried thick rice noodles
•  2 tablespoons peanut oil
•  2 onions, sliced into wedges
•  4 large red chillies, seeds removed and chopped
•  ¼ cup (55g) white sugar
•  4 chicken breast fillets, sliced
•  1 red capsicum, sliced
•  ¾ cup (115g) unsalted roasted cashews
•  2 tablespoons fish sauce
•  2 tablespoons soy sauce
•  2 tablespoons lemon juice
•  ¼ cup coriander (cilantro) leaves
•  chilli sauce, to serve

  Place the noodles in a saucepan of boiling water and cook for 3 minutes or until tender. Drain. Heat a wok or deep frying pan over high heat. Add the oil, onion, chilli and sugar and cook for 2 minutes. Remove from the pan and set aside. Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden. Add the capsicum, cashews, fish sauce, soy, lemon juice, onion mixture and noodles to the pan. Cook, stirring, for a further 4 minutes or until heated through. Sprinkle with coriander. Serve with chilli sauce. Serves 4.