Slow Cooker Thai Chicken Coconut Noodles

Imagine getting the flavours of chicken satay in a quick and easy noodle dish. I love the combination of chicken and peanuts in this fragrant Thai-inspired dish, which is quick and easy to make - perfect for a busy weeknight dinner.

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Ingredients

onion 1 (diced)
chicken thighs 500 g
red Thai curry paste 1 tbsp
smooth peanut butter 15 g
ginger paste 1 tbsp
garlic paste 1 tsp
soy sauce 1 tbsp
chicken stock cube 1 (crumbled)
coconut milk 200 ml
dried noodles 200 g
honey to taste
lime to taste

Method

Roughly dice the onion.
Add the chicken thighs, onion, curry paste, peanut butter, ginger paste, garlic paste, soy sauce, chicken stock cube and coconut milk to the slow cooker. Stir well. Cover with the lid and cook on low for 8 hours or on high for 4 hours.
Toward the end of the cooking time, prepare your egg noodles according to the packet instructions and set them aside.
Add the honey and lime juice to taste to the slow cooker. Use 2 forks to shred the chicken.
Add the egg noodles and toss through the sauce. Serve up and enjoy!

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Slow Cooker Thai Chicken Coconut Noodles

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Ingredients

Method

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