1-First, make the peanut curry sauce by whisking together the 1/2 cup natural peanut butter, 2 tablespoons red curry paste, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 cup coconut milk, and 1 teaspoon sesame oil in a bowl until smooth. This step sets the stage for that rich, savory flavor that’s hard to beat.

2-Next, cook the 200 grams of flat rice noodles in boiling water until they’re pliable, which usually takes 5-7 minutes. Rinse them under cold water right away and toss with a bit of oil to keep them from sticking together. For more noodle ideas, check out our recipe for Mongolian Ground Beef and Noodles for another tasty twist.

3-Then, heat 1-2 tablespoons of neutral oil in a pan and cook the 250 grams of minced chicken until it’s browned and fully done. Add the white parts of the 2-3 spring onions, 1 tablespoon minced garlic, and 1 tablespoon minced ginger, stirring briefly to release their aroma. Toss in the 1 cup shredded green cabbage and cook until it softens just a bit.

4-Pour in the peanut curry sauce and let it simmer until it thickens nicely, about 5 minutes. Gradually add up to 1/4 cup chicken stock if the sauce needs thinning. Finally, mix in the cooked noodles, 1 cup bean sprouts, and the green parts of the spring onions, stirring everything to coat evenly.

5-Serve it up hot with extra spring onion, crushed peanuts, a drizzle of chili oil, and lime wedges for a fresh finish. Don’t forget tips like using natural peanut butter to avoid extra sweetness and adding lime juice at the end for a bright pop. This method keeps the dish creamy and packed with flavor from start to end.