Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. Add the onion and stir-fry for half a minute. Add the cabbage, carrot and bok choy and stir-fry for another minute. Then add the noodles and the remaining half bottle of the Thai Spicy Satay Sauce.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce Add half the chicken to hot wok. Push chicken from center of wok. Stir sauce; add to center of wok.

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Add the onion and stir-fry for half a minute. Add the cabbage, carrot and bok choy and stir-fry for another minute. Then add the noodles and the remaining half bottle of the Thai Spicy Satay Sauce.

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Ingredients - Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:

You need - chicken noodles For the satay -.
Prepare 500 gms chicken breast Boneless.
Need 200 gms noodles Thai or chinese.
Prepare 2 tablespoons Peanuts & nbsp ;.
Provide 1/2 cup coconut milk Thick.
Require 1 teaspoon - Coriander powder.
Need 2 tablespoons Fish sauce.
Require 2 tablespoons - Soy sauce.
You need 1 cup green bell peppers Red and each.
Prepare 1/2 teaspoon - chilly Red flakes.
You need 1 tablespoon of garlic Minced.
Require 1 tablespoon for ginger galangal Shredded or.
Prepare 1 cup - cabbage Shredded.
Give 1 cup carrots Shredded.
Need 1 bunch - basil Fresh leaves.
You need 1 bunch Spring onions.
Prepare 1 cup of Bean sprouts.
Need 1 tablespoon of Refined oil.
Give 2 tablespoons for Lime juice.
Require 1 teaspoon of Pepper.
Provide to taste of Salt.
Require of sauce For the -.
Need 200 gms Mushrooms cut into bite sized chunks & nbsp ;.
Give 1/2 cup of Sweet corn.
Require 2 tablespoons Cashews.
Prepare 1 tablespoon for Tomato sauce.
Need 1 tablespoon for Soy sauce.
Prepare 1 teaspoon Corn flour.
You need 1 teaspoon of Coriander powder.
You need 1 tablespoon for Paprika cayenne pepper or.
Require 1 teaspoon of garlic Minced.
Prepare 1 teaspoon ginger galangal Shredded or & nbsp ;.
Prepare 1 tablespoon of basil Dried & nbsp ;.
Need 1 tablespoon for Oil.

Cook and stir until thickened and bubbly. Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. The Thai stir fry sauce used in this recipe is a fantastic versatile stir fry sauce!

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce making:

Gently toast the peanuts on a low flame until they emit a nutty aroma. Keep 1 tablespoon aside for powdering later. Blend the other tablespoon full in the blender with the coconut milk..
Prepare a marinade of the peanuts and coconut milk along with 1 teaspoon each of garlic, ginger, coriander powder, fish sauce and soy sauce. Add 1/2 teaspoon salt and allow to rest in the fridge for a couple of hours..
Cook the noodles al dante with a pinch of salt and set aside.
Grill the chicken satay in the oven at 220 deg celsius for 15 minutes. Cut up the grilled satay into tiny pieces to toss into the noodles later..
In a non stick pan, add a tablespoon of refined or sunflower oil and saute the remaining ginger and garlic until they turn golden brown. Add the bell peppers, shredded cabbage, shredded carrots and saute for a minute on high heat before adding the noodles and diced chicken. Add the bean sprouts, 1 teaspoon of fish sauce, soy sauce, chilly flakes and pepper. Mix well and turn off the heat..
Powder the kept aside peanuts in a blender into a dry powder..
Sprinkle the peanut powder along with roughly torn up basil leaves before serving.For the Mushroom and sweet corn sauce -.
In a little bowl, mix the tomato sauce, soy sauce, fish sauce, corn flour and 4-5 tablespoons of water and keep aside..
Saute the garlic and galangal or ginger in 1 tablespoon oil in a non stick pan.
Add the mushrooms and salt and allow to cook for a couple of minutes..
Add the sweet corn and cashews and stir for 2-3 minutes before adding the cayenne and coriander powders..
Add the prepared sauce and adjust the required consistency adding water as required..
Sprinkle the dried basil and switch off heat..

It's similar to many well known Thai stir fries like Pad See Ew, Thai Chilli Basil Chicken and Drunken Noodles (Pad Kee Mao). Make this using ground/mince chicken, pork or turkey. Chicken, onion, bell pepper, juicy pineapple, and a sweet and savory sauce come together to make a quick and easy stir fry that is full of flavor. For an extra special presentation, serve with white rice in a hollowed-out, halved pineapple. Video below My homemade copycat of the Chinese takeout favourite - chicken satay stir fry! The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger.

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