Grilled chicken with peanut sambal and Thai noodles

Preparation time

Cooking time
less than 10 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the grilled chicken

  • 1 tbsp Greek-style yoghurt (or any yoghurt)
  • 2 tbsp coconut cream
  • lemongrass stalks, finely chopped
  • garlic cloves, minced
  • 1 knob fresh root ginger, peeled and grated
  • 1–2 tbsp Thai fish sauce
  • 1 tbsp runny honey
  • chicken breast, skin removed and cut into thin strips

For the sambal

  • 100g/3½oz crunchy peanut butter (or smooth peanut butter)
  • 1 tbsp chilli sauce
  • 1 tbsp sesame oil
  • garlic clove, minced
  • 3 tbsp light soy sauce
  • lime, juice only
  • 100–200ml/3½–7fl oz coconut milk

For the noodles

  • 200g/7oz egg noodles, cooked and cooled (or any noodles, such as rice)
  • 2 tbsp Thai fish sauce
  • 2 Thai red chillies, diced
  • garlic clove, minced
  • spring onions, thinly sliced
  • 1 bunch fresh coriander, chopped (or any soft herb)
  • 1 bunch fresh mint, chopped (or any soft herb)
  • lime, juice only
  • Little Gem lettuce, shredded lengthways
  • ¼ cucumber, diced (or handful tomatoes, chopped)
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