Thai Noodle Pan with Coconut Peanut Cream

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

250 g Chinese e noodles
4 port. Skinless chicken breast fillet (s)
1 bunch spring onion (s)
1 red pepper
2 tablespoon chicken stock (or more)
2 tablespoon oil (peanut oil)
8 tablespoon peanut butter
200 ml coconut cream (crème de coconut)
1 tablespoon coriander greens, chopped

Thai Noodle Pan with Coconut Peanut Cream

Instructions

Cook egg noodles according to the instructions on the packet until they are firm to the bite.
Cut the chicken breast fillets into bite-sized pieces. Wash the spring onions and cut into rings. Core and finely chop the chilli pepper.
Pour boiling water (approx. 300-400 ml) over the peanut butter, poultry broth and créme de coconut while stirring until a creamy sauce is obtained.
Fry the chicken in the oil for 5 minutes, then add the spring onions and chilli and continue frying for 1 minute.
Add the drained egg noodles and fry briefly. Then add the coconut and peanut mixture. Simmer briefly, sprinkle with coriander.
P.S. Depending on your taste, you can use more or less peanut butter and créme de coconut.

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