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Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is something which I have loved my entire life.

If you've got time, you can leave to marinate for a few hours or overnight. A dish rich in Thai flavours that you can serve proudly at a sit down dinner or eat on the go! 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.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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 cook it.

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

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

It's loaded with protein, vegetables and is even better than takeout! This Thai Cashew Chicken recipe is an easy stir-fry that is so flavorful, combining chicken, onion, dried red chilies, garlic, and toasted cashews. 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.

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.

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. Thai Cashew Chicken is a weeknight dinner dream - better than take-out, loaded with flavorful sauce, and can be made in a matter of minutes. The ingredients list is short and sweet.

So that’s going to wrap this 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 your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!