Thai Peanut Chicken Noodles

• 4 tbsppeanut butter, smooth
• 3 tbspsoy sauce
• 2 tbspfish sauce
• 1 tbspsesame oil
• 2 tbsplime juice
• 1 tbspsriracha
• 600 gchicken breast, thinly sliced
• 300 gegg noodles, medium
• 3garlic cloves, minced
• 200 gbeansprouts
• 1thumb-sized piece ginger, grated
• 2 tbspvegetable oil
• 4spring onions, sliced
• 1red chilli, sliced
• Fine salt and black pepper
• 40 groasted peanuts and lime wedges (optional)

Method

1. 1Whisk the peanut butter, soy sauce, fish sauce, lime juice, sriracha and sesame oil together with 4 tablespoons of warm water until smooth and pourable. Taste; it should be salty, sharp, nutty and a little hot.
2. 2Salt the noodle water generously; it should taste distinctly savoury. Cook the egg noodles to packet timing, drain, then rinse briefly under cold water to stop them seizing into a brick. Set aside.
3. 3Pat the chicken dry and season generously with salt and black pepper before it hits the pan. Heat the vegetable oil in a wok over a high heat until it shimmers and just begins to wisp.
4. 4Stir-fry the chicken in two batches, spread in a single layer; crowd the wok and the meat sweats grey instead of catching gold. Each batch wants 3–4 minutes until cooked through with charred edges. Tip onto a plate.
5. 5Drop the heat to medium. Add the garlic and ginger and stir-fry for 30 seconds, just until fragrant and pale gold. Add the beansprouts and toss for 1 minute, enough to take the raw edge off but keep the snap.
6. 6Return the chicken to the wok with the noodles. Pour over the peanut sauce and toss vigorously over a high heat for 2–3 minutes, lifting from underneath, until every strand is glossy and piping hot. If it tightens, splash in a little warm water to loosen. Taste; most of the salt comes from the soy and fish sauce, but a final pinch and a fresh squeeze of lime juice ties the whole bowl together.
7. 7Divide between bowls and scatter over the sliced spring onions and red chilli. Add the optional chopped roasted peanuts and lime wedges if using.

Per serving

kcal

764

protein

64.6g

fibre

5g

carbs

64.9g

fat

27.3g