Yellow Thai Style Chicken Noodles
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Yellow Thai Style Chicken Noodles

with Bell Pepper and Tenderstem® Broccoli

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.

High Protein
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

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Ketjap Manis

(Contains Soya)

150 grams

Tenderstem Broccoli

1 unit(s)


1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


45 grams

Yellow Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

240 grams

Diced British Chicken Breast

Not included in your delivery

100 milliliter(s)

Boiled Water for the Sauce

1.5 tsp



Nutritional information

Energy (kJ)2727 kJ
Energy (kcal)652 kcal
Fat15.9 g
of which saturates3 g
Carbohydrate72.2 g
of which sugars20.9 g
Protein50.7 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Rolling Pin
Small Bowl
Large Frying Pan



a) Boil a full kettle.

b) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug.

c) Pour the remaining boiled water into a medium saucepan with 0.5 tsp salt and bring back to the boil. Add the noodles to the water and cook until tender, 4 mins. 

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.


a) Meanwhile, in a small bowl, combine the peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts).

b) Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min. Set aside your peanut butter sauce.

c) Next, cut the Tenderstem® into thirds. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then slice into 0.5cm thick rounds (no need to peel).


a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken, broccoli, carrot and sliced pepper and stir-fry until just soft, 6-7 mins.

c) While the veg softens, cut the lime into wedges. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.


a) When the veg has softened, lower the heat to medium.

b) Stir in the yellow Thai style paste and Thai style spice blend to the pan. Cook until fragrant, 1 min.

c) Stir through the peanut butter sauce and simmer until slightly reduced, 2-3 mins.


a) Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.

b) Squeeze in half the lime juice, then remove from the heat. TIP: Add a splash of water if you feel it needs it. 

c) Taste and add more salt, pepper and lime juice if needed.


a) Share the yellow Thai style noodles between your serving bowls.

b) Serve with any remaining lime wedges to finish.



Step 3 MOD: If you’ve chosen a higher protein version, add the chicken to the pan with the veg, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.