Mix the chicken with the Thai green curry paste. Heat 1tbsp of the cold pressed rapeseed oil in a large frying pan and fry the chicken for 5 minutes until golden and cooked throughout and the juices run clear.
Meanwhile, cook the egg noodles according to pack instructions then drain and run under cold water to cool. Stir the beansprouts into the noodles. Mix the lime zest and juice with the remaining rapeseed oil and shake the mixture over the noodles. Finally season to taste.
Serve the noodles topped with the chicken. Garnish with coriander and lime wedges.
*Recipe supplied by the Rapeseed Oil campaign, which aims to raise awareness of the many nutritional and culinary benefits of rapeseed oil.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.