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Thai Style Peanut Chicken Noodles

Thai Style Peanut Chicken Noodles

Thai Style Peanut Chicken Noodles

with Green Beans and Pepper

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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.

Tags:

New

•Rapid

•High Protein

Allergens:

Egg

•Gluten

•Soja

•Jordnødder

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1

Garlic Clove**

½

Lime

80

Green Beans

2

Egg Noodle Nest

(Contains: Egg, Gluten)

260

Diced Chicken Breast

15

Soy Sauce

(Contains: Gluten, Soja)

30

Peanut Butter

(Contains: Jordnødder May contain traces of: Schalenfrüchte)

25

Ketjap Manis

(Contains: Soja)

45

Yellow Thai Style Paste

Not included in your delivery

1

Sugar for the Sauce

150

Water for the Sauce

Nutritional information

Energy (kJ)2493 kJ

Energy (kcal)596 kcal

Fat15.1 g

of which saturates2.6 g

Carbohydrate65.3 g

of which sugars13 g

Protein47.1 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Colander

•Pan

•Bowl

Instructions

Get Prepped

1

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.

Cook the Noodles and Beans

2

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.

Time to Fry

3

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.

Make the Peanut Sauce

4

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.

Combine and Stir

5

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.

Serve

6

a) Share your peanut noodles between your bowls.

b) Serve with any remaining lime wedges alongside for squeezing over.

Enjoy!

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