Peanut Chicken Spring Roll Bowls

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Step 1

In a bowl combine peanut butter, coconut milk, red curry paste and soy sauce. Stir to combine and set aside. Thinly slice avocado and set aside for serving.

Step 2

Pat chicken dry and slice into 1cm strips. Heat oil in a frypan on medium-high heat. Cook chicken tossing regularly until golden but not cooked through. Add peanut sauce mixture and cook a further 5 mins until sauce has thickened and chicken is cooked through. If sauce is too thick, add a splash of water.

Step 3

Bring 1L of water to boil in a kettle. Place noodles into a large enough bowl to fully cover them. Once kettle boiled, pour into noodles, stir, cover and leave for 8 mins until tender. Drain well and return to the pot with oil to prevent sticking. Cut in a few places to make them easier to eat.

Step 4

Peel carrot into ribbons, thinly slice bok choy and cut cucumber into batons. Add to bowl with noodles along with Thai dressing. Toss well to combine.