Get all your ingredients and equipment ready. Put 1 large and 1 smaller frying pan on a high heat. Put the thin slicer disc attachment into the food processor.
Tip the chicken thighs into the largest frying pan, skin side down. Drizzle with olive oil, add a pinch of salt & pepper and leave to cook, turning every minute or so for 18 to 20 minutes, or until cooked through. Wash your hands.
Wash the radishes well. Peel and halve the red onion. Shred the radishes, red onion and Chinese cabbage in the food processor. Tip into a serving bowl. Add the bunch of coriander and the chillies (stalks removed) to the processor and whiz. Peel and crush in the ginger, then tip into the bowl.
Put some greaseproof paper on top of the chicken then place the smaller frying pan on top of that, with something heavy like a pestle & mortar in it to weight it down. The heat from the smaller pan will get the chicken cooking on both sides and make it dead crispy.
Put the slicer attachment into the food processor. Peel the ginger and put it into the food processor with the chillies (stalks removed), lime leaves and most of the coriander. Crush in 4 unpeeled cloves of garlic. Halve the lemongrass and discard the outer leaves, trim the spring onions, and add both to the processor. Blitz to a paste, adding a good drizzle of sesame oil and a good few lugs of olive oil as you go.
Move the top pan to a medium heat and get rid of the greaseproof paper. Carefully drain away the fat and turn the chicken pieces skin side up. Add 2 tablespoons of sesame seeds to the empty frying pan and leave to toast until golden, tossing occasionally, then put into a small bowl and take the pan off the heat.
Squeeze in the juice from both limes, and add a pinch of salt and a splash of sesame oil. Really scrunch together with your hands. Taste to check the balance. Put a large saucepan on a medium heat, for the curry sauce.
Carefully drain the fat again, then wipe the pan with kitchen paper and reduce the heat. Add 2 tablespoons of curry paste from the food processor, toss to coat and glaze the chicken, then turn the chicken over and carry on cooking to make it sticky and delicious. Fill and boil the kettle.
Tip the rest of the curry paste into the hot saucepan and stir in the chicken stock. Trim the green beans and add. Turn up the heat under the saucepan. Shake the tin of coconut milk then add and stir in. Bring to the boil, then turn down and leave to tick away.
Put the noodles into the empty frying pan with a pinch of salt and cover with boiled water. Leave for a few minutes and as soon as the noodles are soft enough to eat, quickly drain, then rinse under cold water and return to the frying pan. Drizzle over some sesame oil and a good squeeze of lime juice. Add a pinch of salt and toss.
Check the chicken is cooked through then add 2 tablespoons of honey and toss, flipping the chicken skin side down again.
Pile some prawn crackers on a serving board with a good pool of chilli sauce. Cut the lime into wedges, put some on the side and squeeze one of them over. Click off the lettuce leaves, wash and spin dry. Put into a bowl and add the coriander. Take to the table.
Taste and correct the seasoning with lime juice and soy sauce, cook for another minute or so if you want a thicker sauce then take straight to the table.
Divide the noodles between 4 bowls. Put the chicken on a platter and let everyone layer up noodles, chicken, beansprouts, kimchee slaw, and sauce. Finish with a pinch of toasted sesame seeds.