Whip up this vibrant Thai-inspired stir-fry, packed with tender chicken, crisp veggies, and slurpable noodles, all coated in a rich, nutty peanut sauce. It's a deliciously wholesome meal that's ready in a flash!
Halve any thick broccoli stems lengthways, then cut widthways into thirds. Trim the green beans, then cut into thirds. Peel and mince the garlic. Halve one lime and cut the other into wedges for serving.
Bring a large saucepan of water to the boil with 0.5 tsp of salt. Once boiling, add the noodles, green beans, and broccoli to the water. Cook until tender, about 4 minutes. Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and to keep the vegetables vibrant.
While the noodles cook, boil a half-full kettle. Pour 100 ml of boiled water into a measuring jug. Add the peanut butter, soy sauce, ketjap manis, and sugar for the sauce. Stir well until combined.
Heat a drizzle of extra-virgin olive oil in a large frying pan on medium-high heat. Once hot, add the coleslaw mix. Cook, stirring frequently, until slightly softened, about 2-3 minutes. Add the chicken to the pan and fry for 8-10 minutes, then add the coleslaw. Stir in the red Thai style curry paste and the minced garlic. Cook, stirring, for 1 minute more.
Add the peanut sauce to the pan with the stir-fry and stir well until combined. Stir through the cooked noodles, green beans, and broccoli to coat them in the sauce, then bring to the boil. Simmer until slightly thickened, about 1-2 minutes. Once thickened, remove from the heat. Add a good squeeze of juice from the halved lime and a splash of water if you feel it needs it.
Share the veggie noodle stir-fry between your bowls. Crush the peanuts in the unopened sachet using a rolling pin, then sprinkle over the top to finish. Serve with any remaining lime cut into wedges for squeezing over.
For an extra kick, add a pinch of chilli flakes along with the red Thai curry paste.
If you prefer a creamier sauce, add a little more peanut butter or a splash of coconut milk.
Ensure the chicken is cooked through before serving; it should be white with no pink in the middle.