Thai Chicken Satay with Egg Noodles and a Spicy Peanut Sauce

Bring a saucepan of water to a boil.

Peel and finely chop the brown onion and garlic.

Cut the chicken breast into slices.

In a bowl, mix together the soy sauce, half of the garlic and half of the peanut oil.

Add the chicken to the marinade, cover and set aside in the fridge.

Finely slice the red chilli.

Julienne the carrot and snow peas.

Slice the baby corn across a diagonal into smaller pieces.

In a saucepan heat the remaining peanut oil.

Add the onion and remaining garlic.

When the onion has softened, add the peanut butter, brown sugar, fresh red chilli and red chilli flakes.

Pour in the coconut milk while whisking continuously.

Bring the sauce to a slow simmer and stir until it forms a consistent sauce.

Remove the saucepan of boiling water from the heat and add in the egg noodles. Cover the pan and leave for 5 minutes.

In a wok heat the olive oil.

Add the baby corn, carrot and snow peas and stir-fry for 3 minutes.

Take the chicken from the fridge and thread onto skewers.

Heat the olive oil in a frying pan over high heat.

Add the chicken skewers (or just the chicken) to the pan and cook through.

Drain the egg noodles.

Add the egg noodles to the wok.

Add half of the sauce to the noodles and stir through.

Add the remaining sauce to a small bowl to reserve as dipping sauce.

Distribute the noodles among serving bowls.

Once the chicken is cooked share amongst the plates.