Easy Thai Satay Chicken

It was indulgent with the coconut milk and peanut butter, but very tasty. I was questioning the peanut sauce at the end as it was already drenched in the marinade, but I'm glad I did it. If you have a fan oven cook the chicken at 180 C. You could stretch the recipe to 6 thighs, as I think there was a slight excess of sauce and marinade

This was very good! I didn't have the taramind and it was a bit bland after adding the chicken (which I let marinate for 4 hours - so good) and sauce to the noodles. Definitely recommend a little Sriracha or red chili and DEFINITELY recommend peanuts for the texture. Also, just the chicken definitely takes more than 40 minutes on the first go-round. Overall, tasted almost exactly like Pad Thai.

Was incredibly rich and tasty. Best satay sauce I've ever made at home. If making again, make sure you use the full recommended amount of peanut butter and don't over cook the sauce as it'll go quite dark.