The quantities provided above are averages only.
2 unit(s)
Garlic
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
2 sachet(s)
Dried Chilli Flakes
5 grams
Coriander
260 grams
Diced Irish Chicken Breast
150 grams
Egg Noodles
(Contains Egg, Wheat)
1 unit(s)
Cabbage
1 unit(s)
Lime
2 sachet(s)
Red Thai Style Paste
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Boil a large pot of salted water for the egg noodles.
When the water is boiling, add the noodles and cook until softened, 4-6 mins. Drain in a sieve. Return to the pot with a splash of oil. Toss to prevent sticking. TIP: If you’re in a hurry you can boil the water in your kettle.
Peel and grate the garlic (or use a garlic press).
Meanwhile, halve the cabbage, cut out and discard the tough core, then finely slice.
Trim the carrot, then coarsely grate (no need to peel).
Roughly chop the coriander (stalks and all).
Place a pan over medium heat (no oil).
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
Return the pan to a high heat with 2 tbsp oil (double for 4p).
Pop the garlic and chilli flakes in a bowl. Once the oil is very hot, pour into the bowl and stir well, until combined.
Add 1 tsp sugar (double for 4p), apple cider vinegar, soy sauce and peanut butter and mix well. Set the bowl aside.
Check if this needs sugar
Return the pan to a medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken to the pan.Season with salt and pepper. Fry until golden brown on the outside for 6-8 mins.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging
Add the carrot and cabbage and fry for another 3-5 mins. You would want the cabbage to remain a little crunchy. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Then remove the pan from the heat and toss the veggies and chicken through the peanut sauce.
Season to taste with salt and pepper.
Make a well of egg noodles in plates and top with the peanut chicken.
Sprinkle over the chopped coriander. Scatter over the toasted sesame seeds.