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Add the onion and stir-fry for half a minute. Add the cabbage, carrot and bok choy and stir-fry for another minute. Then add the noodles and the remaining half bottle of the Thai Spicy Satay Sauce.

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Alright, don’t linger, let’s task this thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce menu with 34 materials which are surely easy to acquire, and we have to process them at the very least through 13 ways. You should shell out a while on this, so the resulting food could be perfect.

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

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

Cook and stir until thickened and bubbly. Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. The Thai stir fry sauce used in this recipe is a fantastic versatile stir fry 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.

It's similar to many well known Thai stir fries like Pad See Ew, Thai Chilli Basil Chicken and Drunken Noodles (Pad Kee Mao). Make this using ground/mince chicken, pork or turkey. Chicken, onion, bell pepper, juicy pineapple, and a sweet and savory sauce come together to make a quick and easy stir fry that is full of flavor. For an extra special presentation, serve with white rice in a hollowed-out, halved pineapple. Video below My homemade copycat of the Chinese takeout favourite - chicken satay stir fry! The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger.

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