Thai is my favourite food. And I’ve often been told I have an asbestos mouth.
By which, I mean I can handle a lot of heat. I love a good kick, especially when it comes to an Asian dish. As a general rule, if my nose isn’t running, it’s just not hot enough.
So last night when friends came round, I knocked up this easy but proper scrumptious Thai noodle number. It takes a bit of prep, but if you have the time and love mucking about in the kitchen, this ones for you.
So, if you’re feeding four, you’ll need:
- 1 tbsp of chilli flakes
- 180ml sesame oil
- 6 tbsp honey
- 6 tbsp soy sauce
- 400g noodles
- four chicken breasts, cut up into small strips
- 2 cloves of garlic, finely chopped
- 150g asparagus
- 2 chillies, finely chopped
- Handful of fresh coriander
- Handful of cashews, crushed
- 4 spring onions, sliced
Now, this is me offering a firm warning, I used 1 tbsp of chilli flakes as I didn’t want my guests to internally combust. If I was making it for myself I’d of definitely used two+ in hindsight – but I’m an animal. If you don’t tolerate spice well, stick with the one.
Pop your sesame oil and chilli flakes into a sauce pan and heat over a medium heat for around two minutes. Stir occasionally. When the time’s up, strain the oil to separate the flakes. This process infuses the asian oil. You can use fresh chillies too but I find that it takes less flakes for a stronger kick this way.
Preserve the oil and discard the chilli flakes. Add to the oil, your six tablespoons of honey and soy sauce and after a good mix pour over your noodles. If you’re using straight to wok noodles, ace. Just pour over the mixture and leave to one side to soak whilst you crack on. If you’re using angel hair pasta or dried noodles, cook them first before leaving them submerged in the spicy, sweet mix.
Whilst that’s marinating, add to your wok the sliced chicken breasts with a generous amount of sesame oil and the two garlic cloves. I always use Muscle Food chicken. Well, all of their meat actually. It’s better than any supermarket, tasty and doesn’t shrink.
Once your chicken is browning, add in the asparagus and one chopped chilli. Of course, this number could be ideal for a veggie! Just leave out the chicken and add more veg. Broccoli, grated carrot and bean sprouts would be a canny addition. I promise it’ll still be cracking.
After a further seven minutes, add in your marinated noodles, half of the cashews, half of the coriander and half of the spring onions. Give it a really good stir and leave to cook for approximately four minutes.
Done! Serve up and top with the remaining cashews, coriander, spring onions and chopped chilli.
Scrummy, eh? We served with homemade salt and pepper chips, thai crackers and hoisin sauce. A naughty little Monday evening tea.
If you’d like the recipe for my salt and pepper chips, give me a shout! Or if you knock up this asian sensation, I’d love to see your pics. Drop me a tweet @ProperScrummy.
Lots of love, LB x