Need a weekday dinner idea? Thai flavours star in this delicious peanut and chicken noodle salad recipe prepared with crunchy The Good Nut Natural Peanut Butter.
Ingredients
1/3 cup lime juice
1/4 cup The Good Nut Natural Peanut Butter Crunchy
1-1/2 tablespoons fish sauce
1-1/2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons oil
2 cloves garlic, crushed
1 large red chilli, sliced
1 tablespoon grated root ginger
1/2 bunch coriander, leaves picked and stalks and roots finely chopped
500g minced chicken
1 tablespoon oil, extra
1 red onion, thinly sliced
1 red capsicum, thinly sliced
125g fresh baby corn, halved lengthways
200g rice noodles, prepared as per packet directions
1/2 bunch mint, leaves picked and shredded
Method
COMBINE the lime juice, peanut butter, fish sauce, soy sauce and brown sugar and mix well. Set aside
HEAT the oil in a wok then stir fry the garlic, chilli, ginger and coriander stalks and roots for 20-30 seconds or until fragrant.
ADD the chicken and cook, breaking into small pieces, for 4-5 minutes or until cooked through. Stir through 1/3 of the lime juice mixture then remove from wok, set aside and keep warm
HEAT the extra oil in the wok and stir fry the onion, capsicum and corn for 2-3 minutes. Add the noodles, remaining lime juice mixture, coriander and mint leaves and toss to combine. Serve immediately topped with chicken mixture
