Cook the noodles in boiling salted water according to the pack instructions, then drain, rinse under cold water and drain again.
Peel the mango, remove the stone and cut the flesh into 1cm dice.
Peel the papaya, remove the seeds and cut the flesh into 1cm dice.
Peel and finely dice the shallot.
Wash the Thai basil, shake dry and roughly chop the leaves.
Cut the cooked chicken into strips and mix with the papaya, mango, shallots and Thai basil.
Squeeze 1 tbsp of juice from the lemon and mix it with the curry paste, yogurt and sour cream. Season with salt and pepper.
Mix together the noodles, fruit mixture and curry sauce, season with salt and pepper and leave to stand for about 10 minutes before serving.