Firstly, a chicken is allow to thaw slightly then it is sliced into wafer thin bite size pieces with a sharp knife. By the time you are ready to stir fry, the chicken will be thawed. I recommend cutting it while semi frozen because it's easier to get that wafer thin effect. Next, a splash of oil is added to a hot wok and a chicken is stirred fried until cooked. I stir fry the chicken in three separate lots so the chicken cooks quickly and does not get too much water in it. Chicken is set aside and heat is turn off temporarily.
After that, a kettle is filled with water and boil. You will use this boiling water to soak the rice noodles. One tablespoon of oil vegetable is added to the wok, and the paste is stirred fried for about 2 minutes. This releases all the flavours of the Laksa Paste. Your stove heat is leaved on low while you do this as you do not want the paste to burn. Then, the can of coconut milk is added to the wok, it is mixed in the paste and it is bring to the boil. One half cups of chicken stock is added as soon as it boils, and it is bring to boil again. It is then turn down to a low heat as soon as it boils and is let simmer for ten minutes. Grab a large bowl, empty the contents of your rice noodles into it and kettle of boiling water is poured over the noodles. The rice noodles will