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How to make Chicken and peanut noodle stir fry

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

650g chicken breasts, thickly sliced (see note)
2 tablespoons Thai red curry paste
300g dried rice stick noodles
80ml (1/3 cup) vegetable oil
1 onion, thinly sliced
2 cloves garlic, finely chopped
2 tablespoons caster sugar
2 tablespoons fish sauce
2 lemons, 1 juiced, 1 cut into wedges
60g (2 cups) baby spinach
75g (1/2 cup) roasted peanuts, roughly chopped
1 egg
Bean sprouts (optional), to serve

Method

Step 1 Combine chicken and red curry paste in a bowl.
Step 2 Add noodles to a large saucepan of boiling water and cook for 4 minutes or until almost cooked. Drain, reserving 125ml (1/2 cup) cooking water.
Step 3 Heat a wok or frying pan over high heat. Add 2 tablespoons oil and half the chicken, and stir-fry for 2 minutes. Tilt the wok and use a slotted spoon to transfer the chicken to a plate. Repeat with the remaining chicken.
Step 4 Add the remaining 2 tablespoons oil and onion to the wok and stir for 2 minutes. Add garlic and stir for 30 seconds. Add sugar and stir for 2 minutes, then stir in fish sauce and lemon juice.
Step 5 Return all chicken to the wok. Add noodles, spinach and peanuts, and toss to combine. Whisk egg and the reserved cooking water in a bowl and add to the wok. Stir for 1 minute or until combined. Top with bean sprouts, if using, and serve with lemon wedges.