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

Tasty Chicken Recipes

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce - Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is easy and loaded with tender bites of chicken in a delicious sauce!

Cooked in a skillet and using just a few simple ingredients this dish comes together in under 30 minutes. Juicy, tender chicken that will have everyone begging for more. Check out our best Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce recipes below.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce They are a great pairing with the kapow flavours going. Give this sweet, sour and spicy Thai Tamarind Chicken Stir Fry recipe a try. Pad Thai Gai: Thai Stir-Fried Noodles With Chicken. You can have Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce using 34 ingredients and 13 steps.

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

  1. You need of chicken noodles For the satay -.
  2. Prepare 500 gms of chicken breast Boneless.
  3. You need 200 gms of noodles Thai or chinese.
  4. Prepare 2 tablespoons of Peanuts & nbsp ;.
  5. You need 1/2 cup of coconut milk Thick.
  6. You need 1 teaspoon of Coriander powder.
  7. Prepare 2 tablespoons of Fish sauce.
  8. You need 2 tablespoons of Soy sauce.
  9. You need 1 cup of green bell peppers Red and each.
  10. Prepare 1/2 teaspoon of chilly Red flakes.
  11. Prepare 1 tablespoon of garlic Minced.
  12. You need 1 tablespoon of ginger galangal Shredded or.
  13. You need 1 cup of cabbage Shredded.
  14. You need 1 cup of carrots Shredded.
  15. You need 1 bunch of basil Fresh leaves.
  16. Prepare 1 bunch of Spring onions.
  17. You need 1 cup of Bean sprouts.
  18. Prepare 1 tablespoon of Refined oil.
  19. You need 2 tablespoons of Lime juice.
  20. Prepare 1 teaspoon of Pepper.
  21. You need to taste of Salt.
  22. Prepare of sauce For the -.
  23. You need 200 gms of Mushrooms cut into bite sized chunks & nbsp ;.
  24. Prepare 1/2 cup of Sweet corn.
  25. You need 2 tablespoons of Cashews.
  26. You need 1 tablespoon of Tomato sauce.
  27. You need 1 tablespoon of Soy sauce.
  28. You need 1 teaspoon of Corn flour.
  29. You need 1 teaspoon of Coriander powder.
  30. You need 1 tablespoon of Paprika cayenne pepper or.
  31. Prepare 1 teaspoon of garlic Minced.
  32. You need 1 teaspoon of ginger galangal Shredded or & nbsp ;.
  33. Prepare 1 tablespoon of basil Dried & nbsp ;.
  34. You need 1 tablespoon of Oil.

Jackfruit Curry With Bell Peppers, Cashews, and Lime Leaf. Stir together and allow sauce to thicken. Remove from heat and serve over brown rice. This time, it's sweet-and-savory Thai-style chicken satay with a tamarind-peanut dipping sauce.

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

  1. 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..
  2. 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..
  3. Cook the noodles al dante with a pinch of salt and set aside.
  4. 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..
  5. 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..
  6. Powder the kept aside peanuts in a blender into a dry powder..
  7. Sprinkle the peanut powder along with roughly torn up basil leaves before serving.For the Mushroom and sweet corn sauce -.
  8. In a little bowl, mix the tomato sauce, soy sauce, fish sauce, corn flour and 4-5 tablespoons of water and keep aside..
  9. Saute the garlic and galangal or ginger in 1 tablespoon oil in a non stick pan.
  10. Add the mushrooms and salt and allow to cook for a couple of minutes..
  11. Add the sweet corn and cashews and stir for 2-3 minutes before adding the cayenne and coriander powders..
  12. Add the prepared sauce and adjust the required consistency adding water as required..
  13. Sprinkle the dried basil and switch off heat..

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Quick and Easy Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce Recipes - It's a staple dish of Thai restaurants in the US, but so, so much Making the marinade slightly salty and letting the chicken rest in it helps keep the meat juicy. Peanut butter and coconut milk make a quick DIY satay sauce. Serve in bowls, garnished with the cashews and coriander. Adding a little oil stops them sticking together - you can do this with noodles or pasta (not rice) and. Smooth, creamy coconut milk is matched with hot fiery red Topaz Noodle.

I believe you can make great and tasty Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!