,

How To Make Thai Roast Chicken With Noodles


Ingredients
1 whole chicken
250 ml chicken stock
15 ml Thai red curry paste
30 ml mayonnaise
15 ml soft butter
340 g egg noodles
15 ml oil
1 onion, sliced
5 cm ginger, peeled and julienned
2 garlic cloves, crushed
2,5 – 5 ml dried chilli flakes
4 spring onions, chopped handful of bean sprouts
125 g sugar snap peas, halved lengthways handful of fresh coriander, shredded generous squeeze of lime juice
100 g peanuts or cashew nuts, roughly chopped

Method 1 hr

1 Preheat the oven to 190°C. Keep a deep roasting pan and a sheet of foil handy.

2 Use meat scissors to remove the spine of the chicken. Open out the carcass and place on a work surface, skin side up.

3 Press down with the heel of your hand until the breastbone cracks and the chicken is flattened.

4 Pour the chicken stock into the roasting pan.

RUB

Mix all the ingredients and liberally rub all over the chicken.

Put the chicken in the stock, skin side up place on a work surface, skin side up.

Cover with foil and roast for 30 minutes.

Remove the foil and roast for another 15-20 minutes or until the chicken is cooked through.

NOODLES

Boil the noodles according to the packet instructions.

Drain well and set aside.

Heat the oil in a deep saucepan and fry the onion, ginger and garlic until soft and fragrant.

Add the noodles and the rest of the ingredients and mix.

Stir-fry for a minute until the noodles are warm, then remove from the heat.

Carve the chicken into portions and serve with the noodles.

Loading...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.