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Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is something which I have loved my entire life. They are fine and they look fantastic.

A Thai inspired stir fry dish with a wonderful savory, sweet and More Asian inspired chicken dishes I love to make that are super quick and easy are General Tso's Chicken and Asian Peanut Noodles with Chicken. I also like Chicken Satay with Peanut Sauce and Honey Teriyaki Drumsticks. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined.

To begin with this recipe, we have to prepare a few components. You can cook thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce using 34 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:

1. Make ready chicken noodles For the satay -
2. Prepare 500 gms chicken breast Boneless
3. Prepare 200 gms noodles Thai or chinese
4. Make ready 2 tablespoons Peanuts & nbsp ;
5. Take 1/2 cup coconut milk Thick
6. Make ready 1 teaspoon Coriander powder
7. Prepare 2 tablespoons Fish sauce
8. Prepare 2 tablespoons Soy sauce
9. Make ready 1 cup green bell peppers Red and each
10. Take 1/2 teaspoon chilly Red flakes
11. Take 1 tablespoon garlic Minced
12. Get 1 tablespoon ginger galangal Shredded or
13. Prepare 1 cup cabbage Shredded
14. Prepare 1 cup carrots Shredded
15. Get 1 bunch basil Fresh leaves
16. Make ready 1 bunch Spring onions
17. Get 1 cup Bean sprouts
18. Get 1 tablespoon Refined oil
19. Make ready 2 tablespoons Lime juice
20. Make ready 1 teaspoon Pepper
21. Get to taste Salt
22. Take sauce For the -
23. Take 200 gms Mushrooms cut into bite sized chunks & nbsp ;
24. Take 1/2 cup Sweet corn
25. Make ready 2 tablespoons Cashews
26. Get 1 tablespoon Tomato sauce
27. Prepare 1 tablespoon Soy sauce
28. Take 1 teaspoon Corn flour
29. Get 1 teaspoon Coriander powder
30. Take 1 tablespoon Paprika cayenne pepper or
31. Take 1 teaspoon garlic Minced
32. Take 1 teaspoon ginger galangal Shredded or & nbsp ;
33. Make ready 1 tablespoon basil Dried & nbsp ;
34. Get 1 tablespoon Oil

Thai Chicken with Cashews is my very, very, very favorite dish of all time. Whenever someone asks me what my last meal would be, I don't even hesitate. This time, it's sweet-and-savory Thai-style chicken satay with a tamarind-peanut dipping sauce. It's a staple dish of Thai restaurants in the US, but so, so much Making the marinade slightly salty and letting the chicken rest in it helps keep the meat juicy.

Instructions to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:

1. Gently toast the peanuts on a low flame until they emit a nutty aroma. Keep 1 tablespoon aside for powdering later. Blend the other tablespoon full in the blender with the coconut milk.
2. Prepare a marinade of the peanuts and coconut milk along with 1 teaspoon each of garlic, ginger, coriander powder, fish sauce and soy sauce. Add 1/2 teaspoon salt and allow to rest in the fridge for a couple of hours.
3. Cook the noodles al dante with a pinch of salt and set aside
4. Grill the chicken satay in the oven at 220 deg celsius for 15 minutes. Cut up the grilled satay into tiny pieces to toss into the noodles later.
5. In a non stick pan, add a tablespoon of refined or sunflower oil and saute the remaining ginger and garlic until they turn golden brown. Add the bell peppers, shredded cabbage, shredded carrots and saute for a minute on high heat before adding the noodles and diced chicken. Add the bean sprouts, 1 teaspoon of fish sauce, soy sauce, chilly flakes and pepper. Mix well and turn off the heat.
6. Powder the kept aside peanuts in a blender into a dry powder.
7. Sprinkle the peanut powder along with roughly torn up basil leaves before serving.For the Mushroom and sweet corn sauce -
8. In a little bowl, mix the tomato sauce, soy sauce, fish sauce, corn flour and 4-5 tablespoons of water and keep aside.
9. Saute the garlic and galangal or ginger in 1 tablespoon oil in a non stick pan
10. Add the mushrooms and salt and allow to cook for a couple of minutes.
11. Add the sweet corn and cashews and stir for 2-3 minutes before adding the cayenne and coriander powders.
12. Add the prepared sauce and adjust the required consistency adding water as required.
13. Sprinkle the dried basil and switch off heat.

Give this sweet, sour and spicy Thai Tamarind Chicken Stir Fry recipe a try. Stir-fried with plenty of fresh shiitake mushrooms (or the mushrooms of your choice), this savory chicken dish Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms are. Stir in the coconut milk sauce. Mix in mushrooms, green onions, and basil, and cook until heated through. Definitely NOT the authentic Thai basil chicken, because the real one is not soupy like this and much much more spicy.

So that is going to wrap it up for this special food thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!