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Satay chicken noodles

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Satay chicken noodles
Satay chicken noodlesMurdoch Books

A recipe from the Good Food collection.

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Ingredients

  • 250g fresh rice noodles

  • 400ml can coconut milk

  • 60g (¼ cup) crunchy peanut butter

  • 2 tsp soft brown sugar

  • 1 tbsp lime juice

  • 2 tbsp fish sauce

  • 2 tbsp peanut oil

  • 500g chicken breast fillets, thinly sliced on the diagonal

  • 60g (¼ cup) Thai Penang curry paste

  • 2 garlic cloves, chopped

  • 1 red capsicum, thinly sliced

  • 150g snow peas, trimmed and cut on the diagonal

  • 2 makrut lime leaves, finely shredded

  • 2 tbsp coriander leaves

  • 40g (¼ cup) unsalted roasted peanuts, chopped

Method

  1. Step 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. Step 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. Step 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. Step 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. Step 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.

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