Ingredients
- 300 gwhite rice noodles
- 15 mloil
- 300 gchicken breast fillet, sliced
- 5 mlStaffords ginger paste
- 5 mlStaffords chilli paste
- 10 mlStaffords garlic paste
- 30 mlStaffords thick soy sauce
- 30 mlpeanut butter
- 60 mlStaffords sticky chicken marinade
- 1 canStaffords Coconut Milk
- 10 mlcornflour, slaked in 30 ml cold water (optional)
- 15 mlfresh lime juice
- To serveroasted peanuts, chopped
- To servespring onions
- To servebean sprouts
- To servefresh coriander leaves
- To servefresh lime wedges
Made with Staffords
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Method
Cover the rice noodles with boiling water for 2 to 3 minutes, or until softened. Drain and keep warm.
Heat the oil in a pan and fry the chicken strips for 2 minutes. Add the ginger, chilli and garlic pastes and cook for another 3 minutes.
Stir in the soy sauce, peanut butter, sticky chicken marinade, coconut milk and the cornflour mixture, if using. Cook over a moderate heat, stirring, for 3 to 4 minutes.
Add the lime juice and the noodles and toss through.
Serve at once in warmed bowls, topped with roughly chopped roasted peanuts, spring onions, bean sprouts and coriander, with lime wedges on the side.
