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    Thai Chicken Noodles

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    Thai Chicken Noodles

    Our essential Waitrose fresh chickens are reared on British farms to high welfare standards, with plenty of space and natural light. Like all our eggs, essential Waitrose eggs are free range.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1tbsp Bart Thai Fish Sauce
    • ½ x 300g pack beansprouts
    • 2 essential Waitrose fresh Chicken Breast Fillets
    • 2 essential Waitrose free range eggs, beaten
    • 150g frozen essential Waitrose Soya Beans
    • 3 essential Waitrose carrots, shredded
    • 454g pack Thai Taste Rice Noodles
    • 160g Amoy Roasted Peanut Satay Stir Fry Sauce


    1. Heat a non-stick griddle pan and griddle the chicken for 6–8 minutes on each side, until thoroughly cooked and the juices run clear. Rest for 5 minutes before cutting into strips.
    2. Meanwhile, heat a large non-stick frying pan and pour in the beaten egg. Cook for a minute then flip over and continue to cook until just set. Cut into strips and set aside.
    3. Re-heat the same frying pan, add the soya beans and cover with 75ml boiling water. Cook for 3 minutes, or until the water has evaporated. Stir in the beansprouts, carrots andnoodles and cook for a further 3 minutes, until softened.
    4. Pour in the peanut sauce and cook for 3 minutes, until thoroughly hot. Stir in the fish sauce, chicken and egg and serve immediately.
    5. For more inspirational recipes visit Waitrose.com/recipes.

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