Method
- Put the cashew buts, coriander seeds, cumin and chilli powder in a food processor and blend until ground. Heat half the oil in a frying pan and fry the mixture for 1 minute. Stir in the coconut milk, bring to the boil and simmer for 6 minutes.
- Place the rice noodles in a bowl, cover with boiling water and leave to stand for 2-3 minutes. Drain. Cut the chicken into strips. Core and de-seed the chillies and chop. Diagonally slice the spring onions and roughly chop the tomatoes. Drain the tofu and cut into dice.
- heat the remaining oil in a wok of frying pan and stir-fry the chicken for 5 minutes, or until browned. Add the chillies and spring onions and stir-fry for 2 minutes.
- Add the roughly chopped tomatoes, the diced tofu, the noodles and coconut mixture to the pan and stir-fry for another 2 minutes, or until the whole thing is heated through. Season to tastewith salt and pepper. Roughly chop the fresh coriander and sprinkle over the dish to serve.
