Ingredients

• 200g dried rice stick noodles
• 125g snow peas, thinly sliced
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sweet chilli sauce
• 2 tablespoon peanut oil
• 1 large carrot, cut into noodles (see notes)
• 1 long red chilli, thinly sliced
• 2/3 cup coriander leaves
• 750g Coles RSPCA Approved Chicken Thigh Fillets, cut into 2cm pieces
• 34g pkt Continental Chicken Satay Skewers Recipe Base
• 1/4 cup (70g) crunchy peanut butter
• 165ml can light coconut milk
• 1 tablespoon kecap manis

Method

• Step 1 Cook the rice noodles in a saucepan of boiling water for 2 mins, adding snow peas for the last 1 min of cooking. Drain.
• Step 2 Combine the lime juice, fish sauce, sweet chilli sauce and half the oil in a small bowl. Combine the rice noodle mixture, carrot and half the chilli and coriander in a large bowl. Add dressing and toss to combine.
• Step 3 Thread the chicken onto soaked bamboo skewers. Combine 1 tablespoon of the Continental Chicken Satay Skewers Recipe Base and the remaining oil in a small bowl. Brush over the chicken.
• Step 4 Combine the peanut butter, coconut milk, kecap manis and remaining Continental Chicken Satay Skewers Recipe Base in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5 mins or until thickened.
• Step 5 Preheat a barbecue grill or chargrill on medium-high. Cook chicken for 3-4 mins each side or until cooked through.
• Step 6 Place noodle salad on serving plates. Top with chicken and drizzle with satay sauce. Sprinkle with remaining chilli and coriander.