Place the chicken between 2 sheets of greaseproof paper and rub the five spice and salt and pepper all over the breasts.
Bash the chicken with a rolling pin until about 1.5cm thick.
Heat a hot griddle pan and fry the chicken, turning after 3-4 minutes until charred and cooked through.
Pour the stock into a large pan and add the squash once boiling.
Blend together the garlic, ginger, turmeric, spring onions, peanut butter, lime leaves, coriander, sesame oil, soy sauce and fish sauce.
Tip the paste into the stock, along with the noodles and stir until the noodles have separated.
Add the asparagus and the coconut milk to the pan, bring to the boil and then add the lime juice and turn off the heat.
Drizzle the honey over the chicken, along with the lime juice and sprinkle with the sesame seeds.
Serve sprinkled with coriander leaves, fresh chilli and more lime to taste.