Chicken and Peanut Noodle Stirfry

Ingredients (serves 4)

• 650g chicken breasts, thickly sliced (see note)
• 2 tbs Thai red curry paste
• 300g dried rice stick noodles
• 80ml (1/3 cup) vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, finely chopped
• 2 tbs caster sugar
• 2 tbs fish sauce
• 2 lemons, 1 juiced, 1 cut into wedges
• 60g (2 cups) baby spinach
• 75g (1/2 cup) roasted peanuts, roughly chopped
• 1 egg
• Bean sprouts (optional), to serve

Method

1. Combine chicken and red curry paste in a bowl.
2. Add noodles to a large saucepan of boiling water and cook for 4 minutes or until almost cooked. Drain, reserving 125ml (1/2 cup) cooking water.
3. Heat a wok or frying pan over high heat. Add 2 tbs oil and half the chicken, and stir-fry for 2 minutes. Tilt the wok and use a slotted spoon to transfer the chicken to a plate. Repeat with the remaining chicken.
4. Add the remaining 2 tbs oil and onion to the wok and stir for 2 minutes. Add garlic and stir for 30 seconds. Add sugar and stir for 2 minutes, then stir in fish sauce and lemon juice.
5. Return all chicken to the wok. Add noodles, spinach and peanuts, and toss to combine. Whisk egg and the reserved cooking water in a bowl and add to the wok. Stir for 1 minute or until combined. Top with bean sprouts, if using, and serve with lemon wedges.

Notes

• 
  We used Lilydale Free Range Chicken Stir Fry.
  Tip: For a vegetarian meal, substitute 320g firm tofu, cubed, for the chicken in step 1. Add 400g broccoli florets and 1 bunch chopped gai lan in step 4.