Thai Chicken Noodles

A simple dish that looks, smells and tastes so good. What more is needed?

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Place a small pan over low heat and add all of the Sauce ingredients, stirring until fully mixed.
4 green onions, 1/3 cup peanuts, 2 tbsp ginger, 1 clove garlic, 1/2 cup peanut butter, 3 tbsp rice vinegar, 3 tbsp soy sauce, 3 tbsp honey, 1 tbsp sesame oil, 3 tbsp lime juice, 1/4 cup water
Add one teaspoon of chilli sauce. Taste it and add more if you prefer.
2 tsp chili sauce
Keep the sauce warm until needed to combine with the body of the dish.
Cook the noodles as per instruction. When cooked, put to one side in a warmed bowl with a drop of sesame oil (prevents it sticking together) until needed.
8 oz. rice noodles
Place a large pan on a medium high heat. Add half of the vegetable oil.
2 tbsp vegetable oil
When the vegetable oil is hot, carefully add the chicken pieces.
1 1/2 lb chicken breast
Sprinkle with salt and pepper and allow to dry for about 5 minutes until cooked through.
1 tsp. salt, 1/2 tsp ground black pepper
Remove from the pan and place on a warmed plate.
Add the remaining vegetable oil to the pan.
When hot again, add the carrots and the peppers and stir fry for 5 minutes or until tender.
1 1/2 cups red pepper, 1 1/2 cups yellow bell pepper, 1 1/2 cups carrots
When ready, add the chicken and noodles back into the skillet. Cook until thoroughly warmed.
Remove the pan from the heat and pour the Peanut Sauce over the noodles, chicken and veg.
Serve immediately and sprinkle with the sliced green onions and crushed peanuts (subject to allergies obviously).