Directions
- 1Place a couple of chicken breasts in a large saucepan and cook until golden on both sides, then set aside.
- 2Combine garlic, red Thai curry paste, soy sauce and crunchy peanut butter in the same saucepan.
- 3Add coconut milk and chicken stock to the saucepan and stir until smooth.
- 4Add back in the chicken breasts and remove once cooked.
- 5Add udon noodles to the broth (ramen noodles can be used instead).
- 6Serve the noodles, topped with chicken, mangetout, coriander, lime wedges and chilli oil.
Ingredients
- 2 chicken breasts
- 1 tablespoon oil
- 2 cloves garlic
- 1 tablespoon red thai curry paste
- 2 tablespoons soy sauce
- 2 tablespoons crunchy peanut butter
- 1 can coconut milk
- 1 cup chicken stock
- 1 nest udon noodles
- 1 handful coriander
- 1 lime
- 1 tablespoon chilli oil
- 1 handful mangetout
Equipment
large saucepantongsknifechopping board
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