Satay chicken noodles
A recipe from the Good Food collection.
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- 250 g (9 oz) fresh rice noodles
- 400 ml (14 fl oz) tin coconut milk
- 60 g (2¼ oz/¼ cup) crunchy peanut butter
- 2 teaspoons soft brown sugar
- 1 tablespoon lime juice
- 2 tablespoons fish sauce
- 2 tablespoons peanut oil
- 500 g (1 lb 2 oz) chicken breast fillets, thinly sliced on the diagonal
- 60 g (2¼ oz/¼ cup) Thai Penang curry paste
- 2 garlic cloves, chopped
- 1 red capsicum (pepper), thinly sliced
- 150 g (5½ oz) snow peas (mangetout), trimmed and cut on the diagonal
- 2 kaffir lime leaves, finely shredded
- 2 tablespoons coriander (cilantro) leaves
- 40 g (1½ oz/¼ cup) unsalted roasted peanuts, chopped
1. Put the noodles in a large heatproof bowl. Pour in enough boiling water to cover, then leave to soak for 3 minutes, or until soft. Drain well and set aside.
2. Meanwhile, put the coconut milk, peanut butter, sugar, lime juice and fish sauce in a small food processor and blend until a smooth paste forms. Set aside.
3. Heat 1½ tablespoons of the oil in a large wok over high heat. Add the chicken, curry paste and garlic in two batches. Stir-fry each batch for 2 minutes, or until the chicken is nearly cooked, removing each batch to a plate.
4. Reheat the wok and add the remaining oil. Stir-fry the capsicum over medium–high heat for 2 minutes, or until softened slightly. Add the peanut butter mixture and bring to a simmer. Return the chicken mixture to the wok, along with the snow peas. Toss for 1–2 minutes to heat the chicken through and soften the snow peas slightly.
5. Add the noodles and toss for another 1–2 minutes to heat through. Divide the mixture among warm bowls, scatter the lime leaves, coriander and peanuts over each and serve.