Fragrant Chicken Laksa with Egg Noodles

Ingredients

Instructions

1. Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
   When boiling, add the noodles and cook until tender, 4 mins.
   Once cooked, drain in a colander - keep the pan, you'll use it again. TIP: Run the noodles under cold water to stop them sticking together.
   Fill your kettle and pop it on to boil for the laksa. 
2. Meanwhile, halve the pepper and discard the core and seeds. Chop into small pieces.
   Halve the chilli lengthways, deseed, then finely chop. Peel and grate the garlic (or use a garlic press).
   Zest and halve the lime.
3. Pop the (now empty) noodle saucepan back on medium-high heat with a drizzle of oil.
   Once hot, add the pepper and stir-fry for 2-3 mins, then add the garlic and red Thai style paste.
   Stir-fry for 1 min more, then mix in the coconut milk.
   Stir in the chicken stock paste and boiling water from your kettle (see pantry for amount) and bring to a simmer.
4. Add the peanut butter and sugar (see pantry for amount) to the laksa, stirring together until combined.
   Simmer gently until thickened, 8-10 mins. Taste and season with salt and pepper if needed.
5. Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
   Once hot, add the diced chicken and lime zest. Season with salt and pepper. Stir-fry until cooked through, 8-10 mins.
   When cooked, transfer to a plate and cover with foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
6. Once the laksa has thickened, stir in the cooked chicken and noodles. Simmer until everything's piping hot, 1-2 mins, then remove from the heat.
   Add half the lime juice, then taste and add more salt, pepper, lime juice and sugar if needed.
   Serve your laksa in big bowls sprinkled with the chilli if you'd like some heat (careful, it's hot).
   Enjoy!