Sticky Thai Style Chicken Breast Noodles
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Sticky Thai Style Chicken Breast Noodles

Sticky Thai Style Chicken Breast Noodles

with Mangetout, Mushrooms and Coriander

Fragrant with a spicy kick, this Thai style spice blend gives any dish a tasty boost. Made with herbs and spices common in Thai cuisine, this spice blend contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds, making its aromatic taste perfect for flavouring meat and fish, as well as a flavour driver in Thai style curries.

Under 650 calories
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

2 nest(s)

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


2 unit(s)

Garlic Clove

1 bunch(es)


180 grams

Sliced Mushrooms

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

50 grams

Ketjap Manis

(Contains Soya)

80 grams


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

240 grams

Diced Chicken Breast

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2535 kJ
Energy (kcal)606 kcal
Fat10.8 g
of which saturates2.5 g
Carbohydrate77.1 g
of which sugars21.8 g
Protein49.1 g
Salt5.46 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Rolling Pin
Garlic Press
Large Frying Pan



a) Bring a large saucepan of water to the boil with 0.25 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 and cook until browned all over, 5-6 mins.

b) Once browned, add the sliced pepper and sliced mushrooms. Fry until slightly charred and soft, 5-6 mins. Season with salt and pepper.

c) Add the garlic and Thai style spice blend to the pan. Cook until fragrant, 1 min. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.


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, 2-3 mins.


a) Stir the cooked noodles through the fragrant sauce and toss until well combined.

b) Taste and season with salt and pepper.


a) Share the sticky Thai style noodles between your bowls. 

b) Sprinkle over the peanuts and coriander.

c) Squeeze over some lime juice to finish. 



Step 3 MOD: If you’ve chosen to add diced chicken to your meal, add it to the pan before the veg. Cook until browned all over, 5-6 mins, then add the veg to the pan and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.