1. Place chicken in a Mari Bag and add Major Thai Mari Base. Seal

2. Massage and place in a refrigerator for a minimum of 2 hours

3. Heat oil in a wok and stir fry spring onions and peppers for 2 minutes

4. Add chicken and stir fry for a further 4-5 minutes

5. Stir in coconut milk and water chestnuts and simmer for 5-6 minutes. Add more Major Thai Mari Base if required

6. Add noodles and toss ingredients together

7. Serve sprinkled with chopped coriander