Pre heat the oven to fan 200.

Score the chicken with a sharp knife and place in a large bowl. Season with a good pinch of salt and pepper.

Add all the marinade ingredients to a blender and blitz until smooth. Pour over the chicken - rub the marinade into the chicken really well.

Make sure the chicken is at room temperature before cooking. Place on some parchment paper and roast in the oven for 18-20 minutes depending on the size of your chicken breast. Allow to rest for 5 minutes before serving.

5 minutes before the chicken is done, cook the noodles according to instructions before draining and setting aside.

Heat a wok on a medium - low heat before adding a 1 tbsp of oil followed by the red chillies, spring onion, garlic, sweetcorn and ginger. Sauté for a few minutes until softened and fragrant.

Add the 5 tbsps soy sauce, 2 tbsps honey and 1 tbsp of peanut butter to a bowl. Whisk well. Add the noodles to the wok before pouring in the soy, honey and peanut butter sauce. Mix well with some tongs before turning off the heat.

Serve the chicken on the bed of Thai noodles with a side of tender stem broccoli and top with fresh red chilli and spring onion