Peanut chicken noodles

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olive magazine

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Recipe by olive magazine

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1. Crush the peanuts, chillies, lime zest, garlic, a small handful of coriander leaves, ginger and 1/2 tsp salt using a pestle and mortar or blitz in a food processor. Heat 2 tbsp oil in a wok or large frying pan, tip in the peanut paste and stir fry for about a minute.
2. Add the chicken and turn the heat up a bit so the chicken sizzles. Stir fry until the chicken begins to turn golden at the edges. Chuck in the pak choi stems and red pepper slices and stir fry for a minute. Pour in the ketchap manis and lime juice and let it bubble for a couple of minutes. Add the noodles and stir fry for 2-3 minutes, until hot. Stir in the pak choi leaves until just wilted, then add the rest of the coriander.

Know-how

Bump up the vegetables by adding 100g shiitake mushrooms and 1 bunch sliced spring onions to the mix. Serve in Asian-style bowls with chopsticks.

Per serving

458 kcalories, protein 45.5g, carbohydrate 23.4g, fat 21 g, saturated fat 3.7g, fibre 3.3g, salt 2.42 g

Latest comments and suggestions

• kevindhughes

  06 December 2007

  kevindhughes rated and commented on this recipe

  

  Good and very tasty, but a little on the spicy side! Girlfriend not too impressed but my housemates loved it! The mix doesn't really stick to the chicken in my case so I feel it would definately benefit from a food blender rather than a pestle and mortar.

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• nikweston22

  09 January 2008

  nikweston22 rated and commented on this recipe

  

  I used a food processor to do the peanuts, but they still didn't stick very well. It tasted ok, but we weren't that impressed and it was a bit too much work for a weekday meal.

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• Tor

  11 January 2008

  Tor commented on this recipe

  This recipe was nice. I used a food processor rather than a pestle and mortar to blend the ingredients more. I did add about 4 tbsp of fish sauce to it to make it a little stickier so it would coat the chicken and veg better and add to the thai flavor. I also added some mixed mushrooms (shitake, oyster) and some red pepper which worked well.

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• law_gall224

  14 January 2008

  law_gall224 rated and commented on this recipe

  

  I used crunchy peanut butter which stuck nicely to the chicken. Although I did put too much lime in which I think spoilt it.

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• dw

  11 September 2008

  dw commented on this recipe

  Really delicious way to do a stir-fry. Making a paste, as opposed to adding the ingredients separately as I would normally, makes a huge difference to the flavour. I used cashew nuts instead of peanuts and also added some sweet chilli sauce.

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Ingredients

• 115g unsalted peanuts , roughly chopped
• 2 red chillies , seeded and roughly chopped
• 1 lime , grated zest and juice
• 3 garlic cloves , roughly chopped
• 1 bunch coriander
• 2cm piece ginger , finely sliced
• sunflower oil
• 4 chicken breasts , cut into strips
• 2 pak choi heads, leaves seperated, stems thickly sliced
• 1 red pepper , deseeded and sliced
• 2 tbsp soy sauce or ketchap manis
• 450g cooked noodles (use your favourite kind)

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 115g unsalted peanuts , roughly chopped
• 2 red chillies , seeded and roughly chopped
• 1 lime , grated zest and juice
• 3 garlic cloves , roughly chopped
• 1 bunch coriander
• 2cm piece ginger , finely sliced
• sunflower oil
• 4 chicken breasts , cut into strips
• 2 pak choi heads, leaves seperated, stems thickly sliced
• 1 red pepper , deseeded and sliced
• 2 tbsp soy sauce or ketchap manis
• 450g cooked noodles (use your favourite kind)

Per serving

458 kcalories, protein 45.5g, carbohydrate 23.4g, fat 21 g, saturated fat 3.7g, fibre 3.3g, salt 2.42 g

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