In Asian, Dinner

Serves 4


  • 300g white rice noodles
  • 15ml oil
  • 300g chicken breast fillet, sliced
  • 5ml Staffords ginger paste
  • 5ml Staffords chilli paste
  • 10ml Staffords garlic paste
  • 30ml Staffords thick soy sauce
  • 30ml peanut butter
  • 60ml Staffords sticky chicken marinade
  • 1 can coconut milk
  • 10ml cornflour, slaked in 30ml cold water (optional)
  • 15ml fresh lime juice


  • roasted peanuts, chopped
  • spring onions
  • bean sprouts
  • fresh coriander leaves
  • fresh lime wedges
  1. Cover the rice noodles in boiling water for 2-3 minutes, or until softened, drain and keep warm.
  2. Heat the oil in a pan and fry the chicken strips for 2 minutes. Add the ginger, chilli and garlic paste and cook for another 3 minutes.
  3. Stir in the soy sauce, peanut butter, sticky chicken marinade, coconut milk and the cornflour mixture, if using, and cook over a moderate heat, stirring for 3 – 4 minutes
  4. Add the lime juice and reserved noodles and toss through.
  5. Serve in warmed bowls, topped with some roughly chopped roasted peanuts, spring onions, bean sprouts and coriander leaves. Serve at once with some lime wedges.
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