Thai Peanut Curry Noodles

1: Cook your seasoned chicken in a pot with olive oil and chili crunch oil. Once cooked, remove from pot and set aside.

2: Over med-low heat, pour your chili crunch oil and sesame oil into the pot and sauté your diced onions for 5 minutes until slightly transparent.

3: Then add your minced garlic and ginger paste. Stir for 30 seconds.

4: Add your Thai red curry paste, peanut butter, and soy sauce. Stir and allow these to cook down for about 3 minutes.

5: Feel free to add more peanut butter if you want to enhance the flavor.

6: Begin to boil water for your noodles and let those cook per instruction time.

7: Add your chicken broth and whisk until combined. Bring to a boil.

8: Then, bring broth to a simmer and whisk in your coconut milk until smooth.

9: Before serving, dip your cooked chicken back into the soup to soak up some of the broth for extra flavor and moisture. Then remove from the broth again to slice.

10: Finally, place your broth into your serving bowl and add your noodles.

11: Garnish with your scallions, cilantro, lime wedge, sliced chicken and crushed peanuts & enjoy!