Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 4 to 6)

  2. 1 sheet of dried egg noodles from a

  3. 250 g pack

  4. 1 tbsp oil

  5. 4 skinless, boneless chicken thighs, diced

  6. 1 bunch spring onions, sliced

  7. 2 garlic cloves, chopped

  8. 2 cm piece fresh ginger root, finely chopped

  9. 850 ml chicken stock

  10. 20 ml coconut milk

  11. 3 tsp red Thai curry paste

  12. 3 tbsp peanut butter

  13. 2 tbsp light soy sauce

  14. 1 small red pepper, chopped

  15. 60 g frozen peas

  16. salt and pepper

Instructions Jump to Ingredients ↑

  1. Put the noodles in a shallow dish and soak in boiling water following the instructions on the packet.

  2. Heat the oil in a large saucepan or wok, add the chicken, and fry for 5 minutes, stirring until lightly browned. Add the white part of the spring onions, the garlic and ginger and fry for 2 minutes, stirring. Add the stock, coconut milk, curry paste, peanut butter and soy sauce. Season with salt and pepper to taste. Bring to the boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red pepper, peas and green spring onion tops and cook for 2 minutes.

  3. Add the drained noodles and heat through. Spoon into individual bowls and serve with a spoon and fork.


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