Satay chicken noodles

20mins Prep

30mins Cook

4 Servings

INGREDIENTS

4 chicken thigh fillets

200g rice vermicelli

1 Lebanese cucumber, peeled into ribbons

Fresh coriander, to serve

Thai basil leaves, to serve

Unsalted peanuts, to serve

MARINADE

1 lemongrass stem, bruised, pale section finely chopped

2 garlic cloves, coarsely chopped

1 tablespoon fish sauce

1 tablespoon vegetable oil

1/2 teaspoon ground turmeric

SATAY DRESSING

40g (1/4 cup) unsalted peanuts

1 tablespoon vegetable oil (olive oil)

1 tablespoon gluten-free Thai red curry paste

375ml (1 1/2 cups) coconut milk

2 tablespoons crunchy peanut butter

2 teaspoons fish sauce

METHOD

Step 1

To make marinade, place lemongrass and garlic in a mortar and pound with a pestle until a paste forms. Transfer to a large bowl. Stir in fish sauce, oil and turmeric.

Step 2

Add chicken. Turn to coat. Cover. Place in fridge for at least 10 minutes to marinate.

Step 3

Preheat oven to 200C/180C fan forced. Line a baking tray with foil. Place chicken on prepared tray. Bake for 15 minutes or until almost cooked. Turn oven grill to high. Grill for 10 minutes or until golden and cooked through.

Step 4

Meanwhile, cook rice vermicelli in boiling water for 2 minutes or until tender. Drain. Refresh under cold running water until cool. Drain and divide among serving bowls.

Step 5

To make satay dressing, place peanuts in a frying pan over medium-high heat. Cook, stirring, for 3-5 minutes or until golden. Transfer to a mortar and pound with a pestle until finely ground.

Step 6

Heat oil in a saucepan over medium heat. Add curry paste. Cook for 1 minute or until aromatic. Stir through coconut milk. Add peanuts, peanut butter, and fish sauce. Simmer for about 1 minute. Season to taste with more fish sauce and sugar, if desired.

Step 7

Slice chicken and place on top of vermicelli with cucumber. Drizzle with satay dressing and top with extra peanuts, coriander and basil, if using.