• 1 whole chicken
• 250 ml chicken stock
• 15 ml Thai red curry paste
• 30 ml mayonnaise
• 15 ml soft butter
• 340 g egg noodles
• 15 ml oil
• 1 onion, sliced
• 5 cm ginger, peeled and julienned
• 2 garlic cloves, crushed
• 2.5 — 5 ml dried chilli flakes
• 4 spring onions, chopped
• A handful of bean sprouts
• 125 g sugar snap peas, halved lengthways
• A handful of fresh coriander, shredded
• A generous squeeze of lime juice
• 100 g peanuts or cashew nuts, roughly chopped
Method (1 hour)
Preheat the oven to 190°C. Keep a deep roasting pan and a sheet of foil handy.
Use meat scissors to remove the spine of the chicken. Open out the carcass and place on a work surface, skin side up.
Press down with the heel of your hand until the breastbone cracks and the chicken is flattened.
Pour the chicken stock into the roasting pan.
Mix all the ingredients and liberally rub all over the chicken.
Put the chicken in the stock, skin side up.
Cover with foil and roast for 30 minutes.
Remove the foil and roast for another 15-20 minutes or until the chicken is cooked through.
Boil the noodles according to the packet instructions.
Drain well and set aside.
Heat the oil in a deep saucepan and fry the onion, ginger and garlic until soft and fragrant.
Add the noodles and the rest of the ingredients and mix.
Stir-fry for a minute until the noodles are warm, then remove from the heat.
Carve the chicken into portions and serve with the noodles. — Food24.