• Rice noodles
• 1 x Red chilli (optional)
• 1 x tbsp peanut oil
• 1 x tbsp grated ginger
• 1 x carrot grated
• 1 x zucchini grated
• 500 grams chicken, preferably breast
•  2 heaped tablespoons nut or peanut butter
• 1 x tablespoon sweet chilli sauce
• 1 x lime juiced
• 1 x tsp turmeric
• 1 x tbsp tamari or soy
• 1/2 can coconut milk
• 1/2 cup chicken stock (see previous recipe for home made Chicken stock)
• 1/2 cup coriander

Place the rice noodles in a big bowl and cover with boiling water and leave for a few minutes to soften the noodles, then drain. ( I always add a few drops of sesame oil over them and stir it through but you don’t have to) Put the lime juice, fish sauce, sweet chilli sauce and 1 tablespoon olive oil (or chilli oil) in a small bowl. Put the rice noodles, coriander, chilli , grated carrot and zucchini in a big bowl and the dressing and combine until its all mixed through.

Heat the peanut butter, coconut milk, chicken stock, turmeric and tamari/soy in a sauce pan on a low simmer for 5 mins. I did mine in my thermomix 80 deg speed 2, 5 mins. Drizzle a little bit of olive oil and about 2 tablespoons coconut milk, salt n pepper and about 1 tbsp lime juice over the chicken. Chop it into strips and either pop it on the BBQ or in a fry pan or grill and cook the chicken for approx 5 mins on each side or until cooked. Place chicken over noodles then pour the satay sauce over the chicken. Top with coriander and some more chilli if you like.