INGREDIENTS:

1 Pkt Wokka Golden Hokkien noodles
400g  coconut Cream
Bamboo skewers
600g chicken thighs
1 tbsp curry powder
4 tsp red curry paste
3/4 cup (180g) natural peanut butter
1/4 cup (50g) white sugar
2 tsp dark soy sauce
2 tsp salt
2 tbsp cider vinegar
3/4 cup (185ml) water
2 tbsp peanuts finely chopped
Optional garnish | Lime wedges, Coriander & sliced red chilli

Method:

1. Soak skewers in water.
2. Cut chicken into 5cm pieces and thread onto skewers, 4 to 5 pieces each
To make marinade mix 1 tbsp curry powder, 1 tsp white sugar, 1/2 red curry paste, 1 tsp salt with 1/4 cup of coconut milk, cover chicken, then set aside for at least 20 minutes. 

3.Place remaining coconut milk and red curry paste, 3/4 cup (¾ of the jar) natural peanut butter, 1/4 cup white sugar, 2 tsp dark soy sauce, 1 tsp salt, 2 tbsp cider vinegar in a saucepan over medium low heat.

4.Stir to combine then simmer, stirring every now and then, for 5 minutes.

5. Adjust consistency with water - it should be a pourable but thickish sauce.
Cover with lid and keep warm while cooking skewers.

6. Prepare Wokka noodles per pack instructions.
7. Heat 1.5 tbsp oil in a large non-stick pan or grill pan over medium high heat.
8. Cook skewers in batches for 3 minutes on each side until golden.

9. To serve. Pour some sauce into a bowl, add noodles. Sprinkle with some peanuts - stir some through if you want.
Pile satay skewers onto noodles, sprinkle with remaining peanuts, coriander and chilli.

10. Serve with sauce on the side for dipping.