200 g egg noodles
2 tbsp peanut butter
1 large clove garlic crushed
1 x 400 ml can coconut cream
1 tsp red hot pepper sauce to taste
200 g shelled prawns or diced chicken
2 spring onions thinly sliced
½ cup chopped roasted peanuts
2 cups beansprouts or snowpeas
¼ cup chopped fresh coriander or mint to serve
- Cook noodles in plenty of salted water until tender, according to manufacturer’s instructions.
- While they cook, prepare the sauce. Place peanut butter, garlic, coconut cream and hot pepper sauce in a microwave jug, or pot. Cook for 2 minutes on high, then stir until smooth and thick.
- Add shrimps or chicken and cook on 80% power another 2-3 minutes until prawns or chicken are cooked.
- Drain noodles, toss through the sauce with spring onions, sprouts or snowpeas and nuts, reserving a little for garnish. Pile into a serving dish. Sprinkle over the coriander or mint.