Ultimate Coconut Chicken Breast Laksa

While the noodles cook, halve the sugar snap peas lengthways. 

Crush the peanuts in the unopened sachet using a rolling pin.

Once the noodles are cooked, drain in a colander then pop the colander of noodles to one side. TIP: Run the noodles under cold water to stop them sticking together.

Pop the now empty saucepan back on medium-high heat with a drizzle of oil. Once hot, add the sugar snaps. Stir-fry for 1-2 mins.

Stir in the red Thai style paste, garlic and a pinch of chilli flakes (add less chilli flakes if you'd prefer things milder). Cook, stirring, until fragrant, 1 min.

Add the coconut milk, chicken stock paste and boiling water for the laksa (see pantry for amount) from your kettle to the pan. 

Stir in the peanut butter and sugar (see pantry for amount) until well combined. 

Next, stir in the chicken. Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 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.

Once the chicken is cooked and the sauce thickened, stir in the cooked noodles and heat through until piping hot, 1 min, then remove from the heat. Add a splash more water if needed.

Squeeze in half the lime juice. Mix together, then taste and season with salt, more lime juice or sugar if needed.