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 sieve and run under cold water to stop them sticking together. Set the sieve of noodles to one side.

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 if you'd prefer things milder). Cook, stirring, until fragrant, 1 min.

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

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

Stir in the chicken and 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. It's cooked when no longer pink in the middle.

Once the chicken is cooked and the sauce has thickened, stir in the cooked noodles and heat through until piping hot, 1 min, then remove from the heat.

Add a splash of water to loosen if needed or simmer for a couple more mins to thicken to your liking - it should be a soupy consistency.

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