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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce using 34 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:

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

Stir in the onion, ginger, and garlic, and cook until lightly browned. Heat a large nonstick skillet, coated with cooking spray, over medium-high heat. Easy Thai Pork Stir-Fry is a quick meal packed with your favorite Thai flavors. Ground pork is sautéed along with bell peppers, carrots and bok choy along with a sauce that is both spicy and sweet.

Instructions to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:

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.

This stir-fry works nicely with rice, noodles or in lettuce wraps. CHAO PHAYA Mixed Starter Main Course. Sweet and Sour Sea Food** - Mixed sea food in sweet and sour sauce with onion, spring onion, red and green pepper, cucumber, pine apple and tomato Duck Curry** - Stir fry chicken with cashew nut, onion, spring onion, carrot, mushroom, red and green pepper Gai Pad Med** - Stir fry chicken with cashew nut, onion, spring onion, carrot, mushroom, red and. 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. The chicken is tenderised the way Chinese restaurants do - perfect to make breast nice and juicy.

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