Fragrant Thai Style Chicken Peanut Noodles
with Young Pea Pods, Mushrooms and Coriander
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Ready in less than 25 minutes, these Fragrant Thai Style Veggie Noodles get a spicy kick from the Thai style spices. Made with herbs and spices common in Thai cuisine, it contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds.
Ingredients
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 unit(s)
Bell Pepper
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
180 grams
Sliced Mushrooms
50 grams
Red Thai Style Paste
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains: Soya)
80 grams
Young Pea Pods
25 grams
Salted Peanuts
(Contains: Peanut, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts, May contain traces of allergens)
240 grams
Diced British Chicken Breast
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 0.5 tsp salt.
b) When boiling, add the noodles to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Quarter the lime. Peel and grate the garlic (or use a garlic press).
c) Roughly chop the coriander (stalks and all).
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the diced chicken, sliced pepper and sliced mushrooms. Fry until slightly charred and soft, 5-6 mins. Continue to stir while it cooks. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
c) Add the garlic and red Thai style paste to the pan. Cook until fragrant, 1 min.
a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the veg.
b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
a) Stir the cooked noodles through the fragrant sauce and toss until well combined.
b) Add a good squeeze of lime. Taste and season with salt and pepper or more lime if you feel it needs it.
a) Share the sticky Thai style noodles between your bowls.
b) Sprinkle over the peanuts and coriander.
c) Serve with any remaining lime wedges for squeezing over to finish.
Enjoy!
Step 3 MOD: Add the chicken to the pan with the veg. Fry for the same amount of time, then simmer, 3-4 mins instead. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The sauce was flavourful, though some found it overly strong or sweet. Consider adjusting soy sauce to taste.
- Ease of prep: Quick and simple to prepare, with minimal washing up. Some found the vegetable preparation time-consuming.
- Suggestions: Add chicken, tofu, or more substantial vegetables for a heartier meal. Consider reducing soy sauce if sensitive to salt.
- Portions: Several reviewers found the dish small or not filling enough for two people.
