Update my dinner status, I'm making this tonight.
Servings: 3 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Empty the coconut milk into a medium size saucepan and put on to a low heat (mark 3 on electric hob)
Add the chili powder, mix in and gently warm.
After 5 minutes the chilli will be absorbed - add the noodles and reduce the heat to 2.
Stir the noodles every few minutes - we are trying to get the milk absorbed by the noodles. Once the noodles start to soften even more dissolve the peanut butter into the mix - continue stirring. Now add the zest of the lime, and up to half a bottle of sweet chili sauce - continue stirring every few minutes ensuring the noodles are not sticking (if the mixtere is drying out and sticking add some cream or any milk this will revive the mixture).
Microwave the peas for appx 3 mins on full power - we are looking to get the peas slightly undercooked with a little bite. Finely chop the scallions and then the chili (leave in the seeds if you like more heat). Now blitz the peanuts in a blender until you have a peanut dust (not too much as it will turn into paste - we are looking for dust). After 25 minutes you should have a rich luxurious sauce with plump noodles. Add the peas and transfer to a serving dish and sprinkle on the scallions, a good dusting of peanut dust and an even sprinkle of the chili - finally squeeze the lime all over the dish and you should have spicy, sweet, crunchy, sour, hot and creamy noodles.
