Thai Inspired Chicken and Noodle Stir-Fry with Carrot Ribbons, Sugar Snaps and Sesame Seeds

This delicious Thai Inspired Chicken and Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass

Prep: 20 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 80 gr sugar snap peas
  • 1 carrot
  • 2 garlic cloves
  • 210 gr diced british chicken thigh
  • 125 gr egg noodle nest
  • 50 gr red thai style paste
  • 50 gr ketjap manis
  • 25 gr cashew nuts
  • 0.5 tsp sugar for the sauce
  • 50 ml water for the sauce
  • 150 gr sugar snap peas
  • 2 carrots
  • 3 garlic cloves
  • 350 gr diced british chicken thigh
  • 187.5 gr egg noodle nest
  • 75 gr red thai style paste
  • 75 gr ketjap manis
  • 25 gr cashew nuts
  • 0.75 tsp sugar for the sauce
  • 75 ml water for the sauce
  • 150 gr sugar snap peas
  • 2 carrots
  • 4 garlic cloves
  • 520 gr diced british chicken thigh
  • 250 gr egg noodle nest
  • 100 gr red thai style paste
  • 100 gr ketjap manis
  • 25 gr cashew nuts
  • 1 tsp sugar for the sauce
  • 100 ml water for the sauce

Instructions

  1. a) Halve the sugar snaps.
    b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
    c) Peel and grate the garlic (or use a garlic press).
  2. a) Heat a drizzle of oil in a large frying pan on medium-high heat.
    b) Once hot, add the diced chicken and season with salt and pepper.
    c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
  3. a) While the chicken browns, bring a large saucepan of water to the boil with 1/4 tsp salt.
    b) When boiling, add the noodles to the water and cook until tender, 4 mins.
    c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
  4. a) Once the chicken has browned, add the sugar snaps, red Thai style paste and garlic to the pan.
    b) Stir-fry until fragrant, 1 min.
  5. a) Add the cooked noodles, carrot ribbons, ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir together until well combined and piping hot, then remove from the heat.
    b) Taste and season with salt and pepper if needed.
  6. a) Share the Thai inspired chicken noodles between your bowls.
    b) Sprinkle over the cashew nuts to finish.
    Enjoy!