Thai Style Peanut Chicken Noodles
with Green Beans and Pepper
Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Style Peanut Chicken Noodles in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Garlic Clove
½
Lime
80
Green Beans
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
260
Diced Chicken Breast
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
30
Peanut Butter
(Contains Peanut May contain Nuts)
25
Ketjap Manis
(Contains Soya)
45
Yellow Thai Style Paste
Not included in your delivery
1
Sugar for the Sauce
150
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.
b) Peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
c) Trim the green beans and cut into thirds.
a) When your pan of water is boiling, add the noodles and green beans.
b) Cook until tender, 4 mins.
c) Once cooked, drain in a colander and run under cold water to stop the noodles sticking together and to keep the veg vibrant.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) While the chicken cooks, in a jug or bowl, mix together the boiled water and sugar for the sauce (see pantry for both amounts), soy sauce, peanut butter and ketjap manis. TIP: The peanut butter will loosen more when it warms up in the hot pan.
a) Once the chicken is cooked, add the yellow Thai style paste and garlic to the pan. Cook until fragrant, 1 min.
b) Add the cooked noodles, beans and peanut sauce, stirring until well combined, 2-3 mins. Add a splash to loosen the sauce if needed.
c) Add a generous squeeze of lime juice. Taste and season with salt and pepper if needed.
a) Share your peanut noodles between your bowls.
b) Serve with any remaining lime wedges alongside for squeezing over.
Enjoy!
