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Dice the red chilies. Thinly slice the chicken breast.

Optionally, to tenderize the chicken, combine the sliced chicken with 2 teaspoons of baking soda and a touch of water. Mix well and set aside for 10-20 minutes. If tenderizing, remember to rinse and thoroughly dry the chicken before cooking.

Put a large pot of water on to boil for the noodles. Everything from here happens quickly.

In a wok or large frying pan, heat on high until the pan is hot. Add a tablespoon of oil. If using tenderized chicken, rinse and dry it first. Fry the chicken for 2-4 minutes, until it just starts to brown. Remove the chicken from the pan and set aside.

Add another tablespoon of oil to the same wok if needed. Add the sugar snap peas and stir-fry until they show signs of coloring and have started to go tender but still have a slight bite. Remove the peas from the pan and set aside with the chicken.

Once the water is boiling, add the noodles to the pot. Cook according to package instructions. Reserve about 1/2 cup of noodle cooking water before draining.

Return to the wok. Add the diced red chilies and fry for 30 seconds to 1 minute until fragrant. Add the peanut butter, soy sauce, coconut milk, brown sugar, the juice from the 4 limes, and a pinch of salt. Stir well to combine and heat through.

Return the cooked chicken and sugar snap peas to the pan with the sauce. Add the drained noodles. If the sauce is too thick, add a splash of the reserved noodle water until it reaches your desired consistency. Mix everything thoroughly to coat the noodles and ingredients evenly.

Taste for seasonings and adjust with more salt, lime juice, or brown sugar if necessary.

Optionally garnish each serving with chopped peanuts, sliced spring onions, and chili crisp to taste. Serve immediately.

Dice the red chilies. Thinly slice the chicken breast.

Optionally, to tenderize the chicken, combine the sliced chicken with 2 teaspoons of baking soda and a touch of water. Mix well and set aside for 10-20 minutes. If tenderizing, remember to rinse and thoroughly dry the chicken before cooking.

Put a large pot of water on to boil for the noodles. Everything from here happens quickly.

In a wok or large frying pan, heat on high until the pan is hot. Add a tablespoon of oil. If using tenderized chicken, rinse and dry it first. Fry the chicken for 2-4 minutes, until it just starts to brown. Remove the chicken from the pan and set aside.

Add another tablespoon of oil to the same wok if needed. Add the sugar snap peas and stir-fry until they show signs of coloring and have started to go tender but still have a slight bite. Remove the peas from the pan and set aside with the chicken.

Once the water is boiling, add the noodles to the pot. Cook according to package instructions. Reserve about 1/2 cup of noodle cooking water before draining.

Return to the wok. Add the diced red chilies and fry for 30 seconds to 1 minute until fragrant. Add the peanut butter, soy sauce, coconut milk, brown sugar, the juice from the 4 limes, and a pinch of salt. Stir well to combine and heat through.

Return the cooked chicken and sugar snap peas to the pan with the sauce. Add the drained noodles. If the sauce is too thick, add a splash of the reserved noodle water until it reaches your desired consistency. Mix everything thoroughly to coat the noodles and ingredients evenly.

Taste for seasonings and adjust with more salt, lime juice, or brown sugar if necessary.

Optionally garnish each serving with chopped peanuts, sliced spring onions, and chili crisp to taste. Serve immediately.
