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.
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.
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.