Ingredients

4 chicken thighs, about 500g

1 tbsp olive oil

1 packet dried, flat rice noodles

4 tbsp Mayver’s Smooth Peanut Butter

4 tbs soy sauce

1.5 tsp sesame oil

1 cup chicken stock

½ red capsicum thinly sliced

12 snow peas

4 spring onions, finely chopped

1 tbsp sesame seeds

Method

1. Chop chicken thighs into bit sized pieces. Heat a large frypan with olive oil and fry the chicken pieces for about 5 minutes, until browned and just cooked.
2. Cook rice noodles until just tender to bite (between 2 – 5 mins depending on thickness of noodle), then drain and rinse well with cold water.  Put aside.
3. In the meantime, in a medium sized bowl, whisk together the Mayver’s Smooth Peanut Butter, soy sauce, sesame oil and chicken stock until combined.
4. Add the capsicum and snow peas to the chicken in the frypan and tip the sauce mixture over, stirring and combining until it’s heated through and bubbling.
5. Add the rice noodles to the frypan and combine, coating all the noodles with the sauce.
6. Serve in bowls with a sprinkle of spring onions and sesame seeds.

RECIPE TIP: If you prefer a little more texture and crunch, use Mayver’s Extra Crunchy Peanut Butter.