My Cart


Thai Chicken Satay with Wokka Golden Hokkien Noodles

Posted on April 24 2024


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



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.

Net Orders Checkout

Item Price Qty Total
Subtotal 0VT

Shipping Address

Shipping Methods